Easy Fudge Pudding Cake
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.

INGREDIENTS:
1 cup all-purpose flour
2 teaspoons baking powder
2 tablespoons cocoa
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup milk
2 tablespoons melted shortening
1/2 cup chopped pecans
1 teaspoon vanilla extract
Sauce:
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 cup cocoa
1 cup hot water
PREPARATION:
Sift flour with dry ingredients; stir in milk and shortening. Add pecans and vanilla. Mix until well combined then pour into a generously greased 8 x 8-inch square pan. Combine sauce ingredients; pour over cake batter.

June

Fudge Batter Pudding Cake
Shaker Hancock Village

Sauce
1/2 cup white sugar
5 Tblsp. unsweetened cocoa powder
1/4 tsp salt
1 2/3 cups boiling water

Batter
2 Tblsps butter, melted
1/2 cup white sugar
1 tsp. Vanilla
1 cup white flour
3 Tblsp. unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. salt
1/2 cup whole milk
1/2 cup coarsly chopped walnuts or pecans
Set oven for 350 F. Butter 1 1/2 qt. baking dish.

Sauce:
Combine sugar, cocoa powder and salt in bowl and stir until combined. Pour in boiling water and stir until completely dissolved. (This will be very liquid and not look like a sauce at all.) Pour into baking dish.

Batter:
Combine the melted butter, sugar and vanilla in small bowl and set aside. In large bowl sift together flour, cocoa, baking powder, and salt; stir milk into butter mixture alternately with flour mixture; stir in nuts. Drop large spoonfuls of batter onto chocolate sauce. Bake for 40 minutes. Cool slightly. Serve warm.