Brownie Pudding Cake
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 130. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 3 tablespoons unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/4 cup milk
- 1 tablespoon cooking oil
- 1/2 teaspoon vanilla
- 1/4 cup chopped walnuts
- 1/3 cup sugar
- 3/4 cup boiling water
Instructions
- Stir together flour, the 1/4 cup sugar, 1 tablespoon of the cocoa powder, and the baking powder. Add milk, oil, and vanilla. Stir till smooth. Stir in nuts. Transfer batter to a 1-quart casserole.
- Combine the 1/3 cup sugar and remaining cocoa powder. Gradually stir in boiling water. Pour evenly over batter. Bake in a 350° oven about 30 minutes or till a toothpick inserted into cake comes out clean. Serve warm.
- Mocha Brownie Pudding Cake: Prepare as above, except add 2 teaspoons instant coffee crystals with the boiling water.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "brownie, whipped cream" by jeffreyw; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/7927684@N03/4254140765. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.