| CHOCOLATE PUDDING CAKE |
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About 8 servings1 cup all-purpose flour 3/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons unsweetened cocoa, divided 1/2 cup milk 3 tablespoons CRISCO all-vegetable shortening or 3 tablespoons CRISCO Stick, melted 1 teaspoon vanilla extract 3/4 cup packed brown sugar 1-2/3 cups hot water Preheat oven to 350ºF. Combine flour, sugar, baking powder, salt, and 3 tablespoons cocoa in a bowl. Add milk, melted Crisco, and vanilla extract; stir until blended. Turn batter into an ungreased 8 x 8 x 2-inch baking dish. Combine remaining 3 tablespoons cocoa and the brown sugar. Sprinkle over batter. Pour hot water over all (do not stir). Bake at 350ºF for 35 to 40 minutes or until a toothpick inserted in center about halfway to the bottom of pan comes out clean. Serve warm. Spoon out each serving of pudding cake and invert with sauce on top on dessert plate. |
