Ann Shorey

CHOCOLATE PUDDING CAKE

Sauce:

½ cup sugar

1 ½ cups water

16 large marshmallows

Heat the above in a 2-qt. saucepan on stovetop over low heat until marshmallows dissolve. Pour into 1 ½ qt. round oven-safe casserole dish. Set aside while preparing batter.

For batter, mix together:

2 tablespoons softened butter

½ cup sugar

1 cup regular flour (not self-rising)

½ teaspoon salt

1 teaspoon baking powder

3 tablespoons unsweetened cocoa powder

½ cup milk

½ cup chopped walnuts

1 teaspoon vanilla extract

Blend ingredients together until well-combined. Drop by spoonfuls onto marshmallow syrup. Cover dish tightly with aluminum foil and bake 45 minutes at 350 degrees.

Serve warm or cold with whipped cream or ice cream.

(Or eat the cooled dessert out of the dish while standing next to the stove, as I do! No calories if you eat while you’re standing up.)

YUMMY! Sounds delicious, Ann

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