Other recipes in this category
  • Chocolate Pudding Cake
    1 chocolate cake mix with pudding
    Make according to directions. When cake is half cooled punch holes in cake and pour over Let cool and add Put Cool Whip on top.
  • Brownie Fudge Pudding
    1 c. flour
    2 tsp. baking powder
    1/2 tsp. salt
    3/4 c. sugar
    3/4 c. walnuts
    1/2 c. milk
    2 tbsp. cocoa
    1 tsp. vanilla
    2 tbsp. salad oil
    Stir together all dry ingredients and nuts. Add milk vanilla and salad oil. Pour into greased 8 pan. Mix 3/4 cup brown sugar with 1/4 cup cocoa and sprinkle over the batter. Pour 1 3/4 cups hot water over entire batter. DO NO STIR. Bake at 350 degrees or less for 40 minutes. Comes out with batter on top and fudge sauce on bottom. Serve with vanilla ice cream.
  • Pudding Easter Eggs
    1 stick melted butter
    1/2 c. milk
    2 packs reg. pudding (not instant)
    any flavor
    Boil all the above for 2 minutes stirring constantly. take off heat and add 1 pound of powdered sugar mix well. You may add 1 cup of peanut butter or 1 cup coconut or 1 cup of nuts or candied fruit. Cool and shape into eggs. Chill. Then coat with chocolate. You can decorate or roll into crushed nuts coconut or sprinkles. Keep in airtight containers.
  • Oatmeal Pudding Cookie
    1 1/4 c. unsifted flour
    1 c. butter softened
    1/4 c. granulated sugar
    1 pkg. vanilla pudding instant (pie)
    3 1/2 c. quick oats
    1 tsp. baking soda
    3/4 c. firmly packed light brown sugar
    2 eggs
    1 c. raisins (optional)
    Mix flour and soda. Combine butter sugar and pudding mix (serves 4) in large bowl. Beat until smooth and creamy. Beat in eggs. Stir in oats and raisins (batter will be stiff). Drop from teaspoons on ungreased baking sheet about 2 inches apart. Bake at 375 degrees for 10-12 minutes. Makes 5 dozen. **After blending eggs gradually add the flour mix then oats and raisins.
  • Chocolate Brandy Pudding Cake
    1 c. flour
    2 tsp. baking powder
    1/2 tsp. baking soda
    1/4 tsp. salt
    1 c. granulated sugar
    Pinch of cinnamon
    1/2 c. cocoa
    1/4 c. milk
    1/4 c. cream
    1 tsp. vanilla extract
    4 tbsp. (1/4 stick) melted butter
    cooled
    3/4 c. dark brown sugar
    1/2 c. brandy
    1 c. boiling water
    Whipped cream (optional)
    Sift the flour with the baking powder baking soda salt 3/4 cup of the sugar cinnamon and half the cocoa. Set aside. In a bowl combine the milk cream and vanilla. Pour the wet ingredients into the dry ingredients along with the melted butter. Stir to make a thick batter. Spread evenly in an ungreased 9 inch baking pan preferably glass or ceramic. In a small bowl combine the brown sugar remaining granulated sugar and remaining cocoa. Sprinkle evenly over the batter. Combine the brandy and the water and pour over the top of the batter. Bake in a preheated 350 degree oven for 50 minutes. The cake will be set around the sides and the top will be very loose and bubbly. Cool in the pan on a rack for an hour or more. Slice or scoop to serve. Serve with chipped cream if desired. This is a fantastic cross between brownies fudge chocolate pudding and an after-dinner brandy