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Delicious Chocolate Cottage Pudding
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Ingredients
- 2 cups sifted Swans Down Cake Flour
- 2 teaspoons Calumet Baking Powder*
- 1/2 teaspoon salt
- 1 cup sugar
- 4 tablespoons softened butter or other shortening
- 1 egg unbeaten
- 3/4 cup milk
- 1/2 teaspoon vanilla
- 3 squares Baker’s Unsweetened Chocolate melted
- 3 tablespoons boiling water
- 1/2 teaspoon soda
- 1 tablespoon butter
Directions
- Sift flour once, measure, add baking powder, salt and sugar, and sift together three times. Add 4 tablespoons butter. Combine egg, milk, and vanilla and add to flour mixture, stirring until all flour is dampened. To melted chocolate, add boiling water, soda, and 1 tablespoon butter; cool slightly. Add to cake batter and beat vigorously 1 minute. Bake in greased tube pan in moderate oven (350 degrees F.) 50-60 minutes or until done. Serve warm or cold with Chocolate Walnut Cream Filling.
*This recipe has been developed with Calumet Baking Powder. If another baking powder is used, adjust proportions as recommended by the manufacturers.
Chocolate Walnut Cream Filling
Add 1 square Baker’s Unsweetened Chocolate to 3/4 cup milk and heat in double boiler. WHen chocolate is melted, beat with rotary egg beater until blended. Combine 6 tablespoons sugar, 2 tablespoons Swans Down Cake Flour, and a dash of salt; add gradually to chocolate mixture and cook until thickened, stirring constantly. Then continue cooking 5 minutes, stirring occasionally. Add 1 tablespoon butter and 1 teaspoon vanilla; chill thoroughly. Fold in 1/2 cup cream, whipped and 1/2 cup chopped walnut meats. Makes 2 cups filling. (All measurements are level)
