One of these was a 1972 Betty Crocker cookbook, and in the middle of the pudding section I came across yet another variation of the pudding cake I love, titled "Hot Fudge Pudding Cake". This version had less cocoa than I was used to and it asked for shortening instead of butter... oh, the good old days of shortening-only baking and cooking. I can't remember the last time I saw something on a modern food blog or cookbook from the last ten years that called for shortening and didn't add a blurb to justify it or offer a substitution... After poking around online, I found an updated Betty Crocker version of the recipe that is almost identical to the one I have written down in my recipe binder. Of course. My secret family recipe is actually Betty Crocker. That's always a fun realization.
This upside-down pudding cake is glorious because as it bakes, it becomes 2 layers of chocolaty goodness: pudding and cake. And it's extremely easy to prepare. And extremely easy to devour in one sitting.
Ingredients:
Cake
- 1 1/4 cup flour
- 1/4 cup sugar
- 1/3 cup cocoa powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1/2 cup milk
- 2 tablespoon melted butter
- 1 tablespoon vanilla
- 1 cup brown sugar
- 1/4 cup cocoa powder
- 1 1/3 cup boiling water
- Preheat oven to 350 F. In a bowl mix all of the dry cake ingredients, then add the butter, vanilla, and milk. Mix until combined and spread into a 8x8 or 9x9 pan.
- In a separate bowl, mix the first two pudding ingredients. Sprinkle the sugar mix over the batter in the pan, then pour the boiling water on top. Bake immediately for 40-50 minutes, until cake is set and not jiggly. Serve hot.
PS - You can serve this pudding cake with ice cream or, my favorite, a few spoonfuls of dulce de leche!
No comments:
Post a Comment