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<blockquote data-quote="DammitJanet" data-source="post: 587006" data-attributes="member: 1514"><p>I found the most absolutely to die for recipe for hot fudge cake that supposedly stems back from WWII when certain things were rationed. I cant prove that though, just what some reviews have said. All I know is this is better than brownies and easier to do and much tastier.i know the recipe sounds very strange because it has no eggs and it says to just dump water over the cake...but do it! Also if you have more than 4/5 people in your family, I would double the recipe and just use the 9x13 pan. Increase cooking time by 5 minutes. Honestly you wont be able to the toothpick test. Time the baking. The batter will be spread very thin into the pans....probably about a quarter inch if that. </p><p></p><p><span style="color: black"><span style="font-family: 'Helvetica'"><strong>HOT FUDGE PUDDING CAKE</strong></span></span></p><p><span style="color: black"><span style="font-family: 'Helvetica'"><strong>Printed from COOKS.COM</strong></span></span></p><hr /><p><span style="color: black"><span style="font-family: 'Helvetica'">1 cup all purpose flour</span></span></p><p><span style="color: black"><span style="font-family: 'Helvetica'">3/4 cup sugar</span></span></p><p><span style="color: black"><span style="font-family: 'Helvetica'">2 tbsp. cocoa</span></span></p><p><span style="color: black"><span style="font-family: 'Helvetica'">2 tsp. baking powder</span></span></p><p><span style="color: black"><span style="font-family: 'Helvetica'">1/4 tsp. salt</span></span></p><p><span style="color: black"><span style="font-family: 'Helvetica'">1/2 cup milk</span></span></p><p><span style="color: black"><span style="font-family: 'Helvetica'">2 tbsp. shortening, melted*</span></span></p><p><span style="color: black"><span style="font-family: 'Helvetica'">1 cup finely chopped nuts (optional)</span></span></p><p><span style="color: black"><span style="font-family: 'Helvetica'">1 cup brown sugar, packed</span></span></p><p><span style="color: black"><span style="font-family: 'Helvetica'">1/4 cup cocoa</span></span></p><p><span style="color: black"><span style="font-family: 'Helvetica'">1 3/4 cups hot water</span></span></p><p><span style="color: black"><span style="font-family: 'Helvetica'">Preheat oven to 350°F.In a mixing bowl, measure flour, sugar, 2 tbsp. cocoa (or use up to 4 tbsp.), baking powder and salt. Blend in milk and shortening; stir in nuts.</span></span></p><p><span style="color: black"><span style="font-family: 'Helvetica'">Pour into an ungreased 9x9x2-inch square baking pan.</span></span></p><p><span style="color: black"><span style="font-family: 'Helvetica'">Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour hot water over the batter. <span style="color: #ff0000"><strong>Do not stir!</strong></span></span></span></p><p><span style="color: black"><span style="font-family: 'Helvetica'">Bake for 30-45 minutes or until a toothpick inserted in center of cake (not the pudding) comes out clean.</span></span></p><p><span style="color: black"><span style="font-family: 'Helvetica'">While the cake is still very warm from the oven, spoon cake and pudding into dessert cups or serving bowls. Top with Cool Whip, whipped cream flavored with rum or vanilla ice cream, or garnished with chocolate curls, if desired, or serve as-is.</span></span></p><p><span style="color: black"><span style="font-family: 'Helvetica'">*If using salted butter, decrease salt by half.</span></span></p><p><span style="color: black"><span style="font-family: 'Helvetica'">Submitted by: CM</span></span></p><p><span style="color: black"><span style="font-family: 'Helvetica'"></span></span></p></blockquote><p></p>
[QUOTE="DammitJanet, post: 587006, member: 1514"] I found the most absolutely to die for recipe for hot fudge cake that supposedly stems back from WWII when certain things were rationed. I cant prove that though, just what some reviews have said. All I know is this is better than brownies and easier to do and much tastier.i know the recipe sounds very strange because it has no eggs and it says to just dump water over the cake...but do it! Also if you have more than 4/5 people in your family, I would double the recipe and just use the 9x13 pan. Increase cooking time by 5 minutes. Honestly you wont be able to the toothpick test. Time the baking. The batter will be spread very thin into the pans....probably about a quarter inch if that. [COLOR=black][FONT=Helvetica][B]HOT FUDGE PUDDING CAKE[/B][/FONT][/COLOR] [COLOR=black][FONT=Helvetica][B]Printed from COOKS.COM[/B][/FONT][/COLOR] [HR][/HR][COLOR=black][FONT=Helvetica]1 cup all purpose flour 3/4 cup sugar 2 tbsp. cocoa 2 tsp. baking powder 1/4 tsp. salt 1/2 cup milk 2 tbsp. shortening, melted* 1 cup finely chopped nuts (optional) 1 cup brown sugar, packed 1/4 cup cocoa 1 3/4 cups hot water[/FONT][/COLOR] [COLOR=black][FONT=Helvetica]Preheat oven to 350°F.In a mixing bowl, measure flour, sugar, 2 tbsp. cocoa (or use up to 4 tbsp.), baking powder and salt. Blend in milk and shortening; stir in nuts. Pour into an ungreased 9x9x2-inch square baking pan. Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour hot water over the batter. [COLOR=#ff0000][B]Do not stir![/B][/COLOR] Bake for 30-45 minutes or until a toothpick inserted in center of cake (not the pudding) comes out clean. While the cake is still very warm from the oven, spoon cake and pudding into dessert cups or serving bowls. Top with Cool Whip, whipped cream flavored with rum or vanilla ice cream, or garnished with chocolate curls, if desired, or serve as-is. *If using salted butter, decrease salt by half. Submitted by: CM [/FONT][/COLOR] [/QUOTE]
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