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Name: Fudge Pudding Cake with Chocolate Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 ts Baking Powder; 1 ts Vanilla; 1 1/2 c Sugar; divided; 1/2 c Cocoa; divided; 1/2 c Almonds; finely chopped; 1/2 c milk; Icing sugar; 2 1/2 c Milk; hot; 1 c Flour; 1/4 ts Salt; 1/2 c Butter melted; Whipped cream or vanilla ice

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INGREDIENTS

2 ts Baking Powder
1 ts Vanilla
1 1/2 c Sugar; divided
1/2 c Cocoa; divided
1/2 c Almonds; finely chopped
1/2 c milk
Icing sugar
2 1/2 c Milk; hot
1 c Flour
1/4 ts Salt
1/2 c Butter ; melted
Whipped cream or vanilla ice

Servings

INSTRUCTIONS

Fat grams per serving: Approx. Cook Time: :45 Preheat oven to 350F. Combine flour, 3/4 cup of sugar, baking powder and salt in 13x9x2" ungreased rectungular cake pan. Combine butter and 1/4 of the cocoa, add to dry ingredients along with 1/2 cup of milk and vanilla; mix well with a fork. Combine remaining 3/4 cup sugar, remaining 1/4 cup cocoa and almonds. Sprinkle over batter. Carefully pour 2 1/2 cups hot milk over all; do not stir. Bake in preheated oven for 40 to 45 minutes or till top is shiny and sauce is bubbly. Dust with icing sugar and serve immediately with whipped cream or ice cream and garnish with addtional almonds, if desired. This cake bakes in its own sauce. from The Cooking with Milk Calendar 1992

NOTES

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Fudge Pudding Cake with Chocolate Sauce

2 ts Baking Powder
1 ts Vanilla
1 1/2 c Sugar; divided
1/2 c Cocoa; divided
1/2 c Almonds; finely chopped
1/2 c milk
 Icing sugar
2 1/2 c Milk; hot
1 c Flour
1/4 ts Salt
1/2 c Butter melted
 Whipped cream or vanilla ice

Fat grams    per serving:              Approx. Cook Time:  :45    Preheat oven to 350F. Combine flour, 3/4 cup of sugar, baking powder and  salt in 13x9x2" ungreased rectungular cake pan. Combine butter and 1/4 of  the cocoa, add to dry ingredients along with 1/2 cup of milk and vanilla;  mix well with a fork. Combine remaining 3/4 cup sugar, remaining 1/4 cup  cocoa and almonds. Sprinkle over batter. Carefully pour 2 1/2 cups hot milk  over all; do not stir. Bake in preheated oven for 40 to 45 minutes or till  top is shiny and sauce is bubbly. Dust with icing sugar and serve  immediately with whipped cream or ice cream and garnish with addtional  almonds, if desired.   This cake bakes in its own sauce. from The Cooking with Milk Calendar 1992

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Nutrition

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Serving Size: 1 Serving (54g)
Recipe Makes: 6 Servings

Calories: 242
Calories from Fat: 141 (58%)

Amt Per Serving		% DV

	Total Fat 15.7g	21 %
	Saturated Fat 9.8g	49 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 0.7g
Cholesterol 41.1mg		13 %
Sodium 232.7mg		8 %
Potassium 43.2mg		1 %
Total Carbohydrate 22.4g		7 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 21.7g
Protein 2.9g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 242

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