2 c Sugar 1 c Butter; melted
1/2 c Flour 1 ts Vanilla
1/2 c Cocoa 1 c Nuts; chopped (almonds or w
4 Eggs; beaten
Fat grams per serving: Approx. Cook Time: 1:20
Preheat oven to 325F. Combine sugar, flour and cocoa in bowl. Sti in
eggs, melted butter, vanilla and nuts. Place large pan of hot water in
oven. Pour batter in buttered (” square cake pan. Place in larger pan,
water should come halfway up the side.
Bake 1 hour, 20 min. Pudding is done when surface is lightly cracked and
centre springs back when touched. Remove dish from larger pan to cool.
Pudding has custard like consistency when it cools.
Serve lukewarm or cut cold into squares.
good for chocolate lovers, a cross between a pudding & a brownie.
from Lucy Waverman’s Cooking School Cookbook
Yields
6 servings