Another blast from the past, from Pantry Shelf! This time, it's from the April 1984 edition of Dakota Family. Arlene Peterson, who was the NDFB Women's Director at the time, said this about the recipe:
"It's really a cake and pudding combination. For a serving suggestion, either spoon the cake and pudding into dessert dishes or cut into squares and invert each square onto dessert plates. Then top with ice cream and spoon sauce over each serving.
Some variations would be to omit the nuts and add a cup of miniature marshmallows or a cup of raisins.
Intrigued? Us too! Here's the recipe:
Hot Fudge Pudding
Ingredients:
2 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 1/2 cups sugar
4 tbsp. cocoa
1 cup milk
4 tbsp. melted shortening
2 cups chopped walnuts (optional)
1 1/2 cups brown sugar
6 tbsp. cocoa
3 cups hot water.
Instructions:
Mix flour, baking powder, salt, sugar, cocoa, milk and melted shortening with a mixer. Add walnuts and put in ungreased 9 x 13 pan. Sprinkle brown sugar and cocoa on top and pour hot water over the top. Bake at 350 degrees for one hour.
Enjoy!