We all have favorite desserts from the past that remind us of someone or some event. As a kid, I remember a farm magazine my mom used to get and she loved it for the recipes she found in it that were both tasty and practical. I think of my mom every time I make one of those old recipes.
The following recipe for Walnut Fudge Pudding Cake came from one of these magazines, which my mom had clipped out and kept in her favorite cookbook. My mom made this recipe whenever she wanted a fancier dessert than a “box cake,” as she called it.
She made a box cake if she needed to whip up a quick dessert, like when unexpected guests stopped by. But when she had time to plan ahead, this Walnut Fudge Pudding Cake was her go to.
If you think a rich, moist brownie topped with fudge sauce and a dollop of whipped cream sounds good, then give this recipe a try. You’ll love it.
WALNUT FUDGE PUDDING CAKE
1 cup all-purpose flour
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup half-and-half, light cream, OR milk
2 tablespoons margarine or butter, melted
1 teaspoon vanilla
1 cup chopped walnuts
3/4 cup sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water
In a large mixing bowl, stir together flour, the 1/2 cup sugar, the 2 tablespoons cocoa powder, baking powder and 1/4 teaspoon salt. Add cream, melted margarine and vanilla. Stir just till smooth. Stir in nuts. Spread in an ungreased 8-by-8-2-inch baking pan.
In a medium mixing bowl, stir together the 3/4 cup sugar and the 1/4 cup cocoa powder. Stir in boiling water. Pour evenly over batter in pan.
Bake in a 350- degree oven for about 30 minutes or until a toothpick inserted near the center of the top portion comes out clean. Serve warm with whipped cream. Makes 8 servings.
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