Recipe 889 - Scratch Pudding Cake

(by Aunt Eileen [Knouse] Carter)
3/4 cup white sugar + 1/2 cup white sugar
1/2 cup Domino's dark brown sugar
1 cup flour
2 tsp. baking powder
1/4 tsp. salt
2 TBSP Hershey's cocoa + 1/4 cup Hershey's cocoa
1/2 cup milk
3 TBSP butter (melt after measuring)
1 TBSP vanilla
1 1/2 cups cold water

Sift the 3/4 cup white sugar, flour, baking powder, salt and 2 TBSP cocoa into a bowl. Add the milk, melted butter and vanilla--stir. Pour batter into a greased 9" square cake pan. In a separate bowl add 1/2 cup white sugar, 1/2 cup brown sugar and 1/4 cup cocoa--stir. Sprinkle the white sugar/brown sugar/cocoa mixture over the top of the batter in the cake pan. Pour the cold water slowly over the top of the cake. Bake at 350 degrees for 45 minutes--test with your finger--if the top of the cake springs back when lightly touched it's done.

Continue to:

• prev: 888 - Tuna Cakes
• Index
• next: 890 - Ham and String Beans

Other Recipes:

• 978 - Pumpkin Pie Squares
• 854 - One Pot Chicken Fried Rice
• 971 - Graham Pudding Cake
• 940 - Easy Cheddar Biscuits
• 956 - Sausage Salad
• 864 - Sour Cream Pudding Whip

About the author

This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.

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