C&H Chocolate Fudge Pudding

Ingredients

Batter

• 1/2 cup C and H granulated sugar
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons cocoa
• 3/4 cup chopped nuts
• 1/2 cup milk
• 2 tablespoons salad oil
• 1 teaspoon vanilla

Sauce

• 3/4 cup C and H golden brown sugar, firmly packed
• 1/4 cup cocoa
• 1/8 teaspoon salt
• 1 3/4 cups hot water

Steps

1. Combine the granulated sugar, flour, 2 tablespoons cocoa, baking powder and 1/2 teaspoon salt in a mixing bowl. Add the nuts, then stir in the milk, oil and vanilla.
2. Spread into a greased 8-inch square pan.
3. Mix the brown sugar, 1/4 cup cocoa, 1/8 teaspoon salt and hot water, and pour it over the unbaked batter.
4. Bake at 350 degrees for 40 to 45 minutes. As it bakes, the batter rises through a rich chocolate sauce.
5. Serve warm or cold with ice cream.

Notes

Makes 6 to 8 servings.

A printed C&H Sugar recipe card (“Another recipe from Jean Porter”). The card lists “1/4 cup plus 2 tablespoons cocoa”: 2 tablespoons go in the batter and 1/4 cup in the sauce.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.