courtesy of Pam
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Ingredients:
1 cup flour
2 tsp baking powder
1/2 tsp salt
1 1/4 cup sugar
6 to 8 tbsp cocoa powder (I used 8)
1/2 cup chopped walnuts or pecans
2 cups water
1 tsp vanilla
1/4 cup (1/2 stick) butter or oil
Directions:
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Preheat oven to 350. |
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Measure dry ingredients and put in mixing bowl (or right into greased 8 inch cake pan). Add, but don't blend (yet) the vanilla and butter or oil. Pour the water over everything, blend thoroughly and fold in nuts. Pour into lightly greased 8 inch square pan and bake about 45 minutes. |
Variations:
Vanilla Pudding Cake:
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Omit cocoa (if you can imagine such a thing!!!) and change vanilla amount to 1 tbsp. Needs 5 additional baking minutes. |
Rum Raisin Pudding Cake:
1 to 1 1/2 cup
brown sugar (in place of white sugar)
1 tsp nutmeg
1/2 cup chopped nuts
1/2 cup raisins
1/4 cup dark rum and 1 3/4 hot water from the tap (to replace 2 cups water)
Maple Walnut Pudding Cake:
1/2 cup
chopped nuts
1 3/4 water hot from tap
1 cup maple syrup (in place of white sugar)
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Pour maple syrup in after water and then mix and bake as for the Chocolate Pudding Cake. |