1 c Sifted all-purpose flour
2 ts Baking powder
1/2 ts Salt
2/3 c Sugar
6 tb Cocoa
1/2 c Milk
2 tb Melted butter
1 ts Vanilla
1/2 c Chopped pecans
1 c Brown sugar; (packed)
1 1/2 c Boiling water
This chocolate pudding and similar ones are known by several names,
including Baked Devil’s Float; Chocolate Upside-Down Cake; and Brownie
Pudding. during the baking the pudding separates to form a sauce on the
bottom and cake on the top. Serve it in tall wide mouth beautiful dishes or
drink glasses. It will be worth while.
Sift the flour, baking powder, salt, sugar, and 2 tablespoons of cocoa
together into a mixing bowl. Add the milk.
Stir in the melted butter and vanilla, mixing only until well blended. Stir
in the pecans.
Turn into a greased, shallow 1 1/2-quart baking dish.
Combine the brown sugar with the remaining 4 tablespoons of cocoa. Press
with the back of a spoon to break up any sugar lumps. Sprinkle over the
mixture to the baking dish. Pour the boiling water over the top. DO NOT
STIR.
Bake at 359 degrees for 40 minutes. Serve warm or cold. Spoon out a portion
of the cake and cover with the sauce. Serves 8.
NOTE: If served cold, the sauce becomes quite thick and may be served with
the addition of whipped cream or thin cream.
Yields
1 Servings