–CAKE–
1 1/4 c Granulated sugar
1 c Flour
9 tb Unsweetened cocoa powder
2 ts Baking powder
1/4 ts Salt
1/2 c Milk
1/3 c Butter; melted
1 1/2 ts Vanilla
1/2 c Dark brown sugar; packed
15 tb Hot water
Marshmallow-mint whipped
TOPPING
-cream
1/2 c Miniature marshmallows
1 c Whipping cream
2 ts Finely chopped fresh mint
Preheat oven to 350 degrees. Mix 3/4 cup of the sugar, the flour, 4
tablespoons of the cocoa powder, the baking powder and the salt in a medium
size bowl. Blend in milk, butter and vanilla. Mix until smooth. Divide
batter into six 8-ounce custard cups. Mix remaining 1/2 cup sugar, brown
sugar and remaining 5 tablespoons cocoa. Sprinkle and divide evenly over
the cups. Pour 2-1/2 tablespoons of hot water over each. Bake until tops
rise and form a crust, about 20 minutes. While cake is baking, prepare the
topping.
Beat marshmallows, 1/4 cup of the cream and the mint over low heat until
marshmallows are melted. Cool. Whip the remaining cream until it forms soft
peaks. Fold marshmallow mixture into whipped cream. Serve pudding cake warm
with a dollop of the topping. Serves 6.
FORD TIMES, AUG 1989
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
6 Servings