Books Bygone

Monday, July 30, 2012

Recipe: Devil's Food Pudding

[INSERT PHOTO HERE]

DEVIL'S FOOD PUDDING

2 C flour
1 tsp baking soda
1/2 tsp salt
3 squares unsweetened chocolate
1/2 C + 1 C sugar
1/2 C + 1 C milk
1/2 C shortening
2 eggs
1 tsp vanilla

Preheat oven to 350°. Sift together flour, baking soda, and salt. Melt chocolate in saucepan over low heat, adding 1/2 C sugar and 1/2 C milk and working until thickened, stirring constantly. Cool. Cream together shortening and 1 C sugar until fluffy, add eggs and beat. Stir in cooled chocolate mixture. Add dry ingredients alternately with 1 C milk and vanilla. Pour mixture into a "greased paper-lined" tube pan. Bake 1 hour 10 minutes.

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Since we won't be flipping it out of the pan, we omitted the paper lining. 

3 comments:

  1. This looks kind of like what we used to call pudding cake...you mix it all together, put it into the pan, and lo and behold! when it's baked, the cakey part has raised to the top and the pudding part has confined itself to the bottom part. It's served sort of like a cake with the pudding "frosting" on the top of the cake because that's the only way to get it served.

    ?? or is it something different?

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  2. Yep. That's what we thought, too. And MBF has several recipes for pudding cakes such as you describe. This turned out to be a cake. We were both surprised. We both think it's a bit on the dry side-- hence no photo. But it is good with vanilla ice cream!

    On another dessert note-- we've got a reservation with Mr. B's bread pudding. Heaven in a bowl.

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  3. We never have "bread pudding"...it's always chocolate chip pudding. Same thing, I'm sure - but with added chocolate chips. When we do the raisin with cinnamon type pudding, it's rice pudding. "lovely rice pudding"...as we call it. Don't know where that came from...!

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