Other recipes in this category
  • Hot Fudge Pudding Cake
    1 c. flour*
    3/4 c. sugar
    2 tbsp. cocoa
    2 tsp. baking powder
    1/4 tsp. salt
    1/2 c. milk
    2 tbsp. shortening melted
    1 c. finely chopped nuts
    1 c. brown sugar packed
    1/4 c. cocoa
    1 3/4 c. hot water
    Heat oven to 350 degrees. Measure flour sugar 2 tablespoons cocoa baking powder and salt into bowl. Blend in milk and shortening stir in nuts. Pour into ungreased square pan 9 x 9 x 2 inches. Stir together brown sugar and 1/4 cup cocoa sprinkle over batter. Pour HOT water over batter. Bake 45 minutes. While warm spoon cake into dessert dishes and spoon sauce over each serving. If desired serve with sweetened whipped cream or ice cream. Yield 9 servings. *If using self-rising flour omit baking powder and salt.
  • Chocolate Cottage Pudding
    1 3/4 c. sifted all-purpose flour
    1 tsp. baking soda
    1/2 tsp. salt
    1 c. sugar
    1/3 c. soft shortening
    1 egg
    1/4 c. vinegar
    1 c. sweet milk
    1/2 tsp. vanilla
    3 squares chocolate melted
    1. Sift flour baking soda salt and sugar together. 2. Cream shortening until smooth. 3. Add egg vinegar milk vanilla dry ingredients and chocolate. 4. Stir until flour is dampened then beat for 1 minute (125 strokes). 5. Turn into greased 8 by 8 by 2 inch pan. 6. Bake at 325 degrees F. (slow oven) for 55 to 60 minutes. 7. Serve warm with orange sauce.
  • Boiled Custard
    1/2 gallon milk (2%)
    1 c. sugar
    1 lg. pkg. sugar free Jello instant
    pudding vanilla flavor
    1 sm. container (3 oz.) Cool Whip
    light
    Mix all ingredients together leaving Cool Whip for last with an electric mixer. Store in a covered container.
  • Rhubarb Pudding Cake With Sauce
    1 c. granulated sugar
    1 egg
    2 tbsp. melted margarine
    1 c. buttermilk
    1/2 tsp. salt
    1/2 tsp. baking soda
    1 tsp. baking powder
    2 c. all purpose flour
    1 c. diced fresh rhubarb
    Blend sugar egg and butter. Beat in buttermilk until smooth. Stir together salt baking soda baking powder and flour. Sift dry ingredients into buttermilk mixture and stir in rhubarb. Pour into greased 9 inch square baking pan. Combine following 2 tablespoons melted margarine with 1/2 cup sugar and sprinkle on top of batter. Bake at 350 degrees for 45 minutes or until cake test done.Sauce
    1/2 c. evaporated milk
    1/2 c. margarine
    1 c. sugar
    1 tsp. vanilla*
    Bring to a boil and cook 1 minute stirring constantly. Remove from heat and stir in vanilla. Serve sauce over cake. Makes 10 to 12 servings.
  • Banana Cream Pudding Cake
    1 white cake mix
    4 eggs
    1 c. vegetable oil
    1 c. 7-Up
    1 sm. instant banana cream pudding
    --FROSTING--
    1 sm. instant banana cream pudding
    1 c. milk
    1 (8 oz.) Cool Whip
    In mixing bowl put all cake ingredients. Mix well. Bake in a greased and floured 9 x 13 inch pan at 350 degrees for 25 minutes. Or toothpick comes out clean. Try other pudding flavors like Pistachio lemon French vanilla.