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Hasty_Chocolate_Pudding

This recipe comes from Out of Alaska’s Kitchens (Alaska Crippled Children’s Association, Inc., 1961). My mother has a recipe in that cookbook, from when we lived in King Salmon in 1959, called Fresno Pudding. It’s a raisin pudding, similar to this chocolate one I’m going to tell you about, but so unctuously sweet that it makes your teeth hurt. I digress.

I’ve been dieting for months and had an unstoppable chocolate craving. I frantically whipped together this dessert and dove into it as soon as it came out of the oven. All better now. I like this dish because it’s one step, everything goes into the baking dish at one time, but it comes out of the oven as a cake with sauce.

Hasty Chocolate Pudding

Stir together dry ingredients:

1 cup flour

¾ cup sugar

1-1/2 Tbsp. baking cocoa

3 tsp. baking powder

¼ tsp. salt

Stir together these liquid ingredients and mix with dry ingredients:

½ cup milk

1 tsp. vanilla

2 Tbsp. melted butter

Spread batter into greased 8X8” baking dish.

Mix together syrup ingredients: ½ cup sugar, ½ cup brown sugar, 4 Tbsp. baking cocoa, and 1 cup hot water. Pour over batter in dish. Do NOT stir. Bake 30 minutes in 350 degree oven. Serve with or without whipped cream.

Stir together dry ingredients.

Stir together dry ingredients.

Stir together liquid ingredients and add to dry ingredients.

Stir together liquid ingredients and add to dry ingredients.

Spread batter into greased baking dish.

Spread batter into greased baking dish.

Mix together syrup ingredients.

Mix together syrup ingredients.

Pour syrup over batter. DO NOT STIR.

Pour syrup over batter. DO NOT STIR.

Bake at 350 degrees for 30 minutes.

Bake at 350 degrees for 30 minutes.

Cake rises to top of dish and sauce lies beneath.

Cake rises to top of dish and sauce lies beneath.

Serve topped with whipped cream, or not.

Serve topped with whipped cream, or not.