Retro Chocolate Pudding Cake

You know my theory, “what’s old is new”, and my Retro Chocolate Pudding Cake comes to the table even in the summertime. This pudding cake is very versatile. Today I have fresh blueberries and I could make parfaits as dessert. You can use any fruit and use it to in between as a layer. Of course summer means ice-cream at our house. In the end we have it sliced with fresh blueberries, ice cream and whipped cream. This make a small cake, but I have doubled the recipe and put it in a 9 X 13 pan.

I think these easy recipes came about to enjoy. On Terrance Avenue in Sault Ste. Marie, Ontario I made many of these desserts. My mother-in-law Erika Solski made this recipe often for the kids. It was written on one of her recipe cards. This recipe was easy to make ahead and after a long day teaching, supper was always a hit. Always remember, be creative and yummy food for the family doesn’t have to be complicated. These ingredients are at-hand in your pantry and the assembly is quick. Make ahead and enjoy cold or warm-up it up: the choice is yours.

Don’t forget my other retro-cake : https://recipesatmytable.com/espresso-chocolate-mayonnaise-cake/

Ingredients

1 cup flour
2 tsp baking powder
3/4 cup sugar
3 tbsp cocoa powder
1/2 cup milk
2 tbsp melted butter
3/4 cup brown sugar
1/2 cup cocoa powder
2 cups boiling water

Process

I place the four, baking powder, sugar and cocoa in a bowl and mix them.

In a small bowl, I melted the butter and added the milk. Then I poured the liquid into the dry ingredients and mix. This will be a stiff batter.

Take a greased 9 inch square pan and put in the batter. I use a piece of plastic wrap to smooth it out. If you double the recipe, you use a 9 X 13 pan.