Chocolate Pudding Cake
|Flour||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Cocoa powder||1⁄2 Cup (8 tbs)|
|Fresh bread crumbs||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Chocolate sauce/Fudge sauce||1⁄2 Cup (8 tbs)|
Grease 1 1/2-qt.mold or baking dish.
Sift flour, baking powder, salt, and cocoa.
In large mixing bowl, cream butter and sugar; add eggs, one at a time, alternately with half the flour mixture.
Beat well after each addition.
Add milk alternately with remaining flour.
Stir in bread crumbs.
Pour into greased mold; cover with foil; tie.
Place rack in slow-cooking pot.
Add 2 cups hot water.
Place mold with cake mixture on rack in pot.
Cook, covered, on high for 3 to 4 hours.
Serve warm or cold.
To serve, slice cake and spoon chocolate or fudge topping over; top with whipped cream, if desired.