Fudge Batter Pudding

Batter:

  • 1 cup all-purpose flour, sifted
  • ¾ cup granulated sugar
  • 2 tablespoons cocoa
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • 2 tablespoons shortening, melted
  • 1 teaspoon vanilla
  • ¾ cup nuts, chopped

Topping:

  • 3/4 cup brown sugar
  • ¼ cup cocoa
  • 1¾ cups hot water

For batter, sift together flour, sugar, cocoa, baking powder, and salt. Add milk, shortening, and vanilla. Mix together until smooth. Stir in nuts. Pour into greased 8 x 8-inch pan. For topping, mix together brown sugar and cocoa. Sprinkle over batter. Pour hot water over topping and batter. Bake at 350° for approximately 45 minutes.

Additional recipes from Recipes and Remembrances that appeared originally with this one:
Stuffed Peppers
English Pea Casserole
Penderlea Pasta Salad

To order a copy of Recipes and Remembrances contact Al Owens at (910) 259-7984 or aowens@ec.rr.com.

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