Fudge Pudding Cake with Ice Cream: Pink Ribbon Recipe

Fudge Pudding Cake with Ice Cream: Pink Ribbon Recipe

Hi everybody :)

The mere word 'Fudge' lured me to this recipe, then I saw the picture! WOW! Cake and ice cream, what a double treat!  This fantastic REPEAT bakes up with two layers a pudding on the bottom and a cake on top! A word of caution: make sure to use a tall pan when making the cake or your pudding layer will overflow. I LOVE this fudgey pudding cake, it taste like a brownie. 
 
This recipe may be a good choice for cancer patients because it's great for nausea and mouth sores, two of the most common side effects of cancer treatments.  The doctor advises  dessert can be an important part of a meal because it often provides plenty of calories per bite.

This is the last of my Pink Ribbon Recipes for Breast Cancer Awareness Month for now, but the fight of breast cancer survivors continue. This is all of our fight too, so stay strong, be healthy, get your mammogram ...please. 

Fudge Pudding Cake with Ice Cream adapted Betty Crocker Living with Cancer Cookbook

Start to Finish: 1 Hour 10 Minutes    9 servings     Prep Time: 15 Minutes

 















1 cup all-purpose flour (I will use 1 1/2 cups next time)
3/4 cup granulated sugar
2 tablespoons unsweetened baking cocoa  (I used Hershey's Cocoa Special Dark) 
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup chopped nuts (I sprinkled over top to served; walnuts)
1 cup packed brown sugar
1/4 cup baking cocoa(I used Hershey's Cocoa Special Dark)
1  3/4 cups boiling water
4  1/2 cups vanilla ice cream
 
Heat oven to 350°F. In ungreased 9-inch square pan, (I would suggest using a pan with tall sides or your pudding will overflow out) mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder, and salt. 

Stir in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan.

In small bowl, mix brown sugar and 1/4 cup cocoa; sprinkle over batter 

Pour boiling water over batter

Bake 40 minutes. Let stand 15 minutes. 

Spoon cake and  sauce into individual dishes. Top each with ice cream.

     Microwave Directions: In 2-quart microwavable casserole,  mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt Stir in milk, oil and vanilla. Stir in nuts. Spread evenly in  casserole. In small bowl, mix brown sugar and 1/4 cup cocoa, sprinkle over batter. Pour boiling water over batter. Microwave uncovered on Medium (50%) 9 minutes. Rotate casserole 1/2 turn; microwave uncovered on High 5 to 7 minutes longer or until top is almost dry.

Good source of calcium and fiber

1 Serving: Calories 490 (Calories from Fat 180); Total Fat 20g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 30mg: Sodium 240mg; Potassium 310mg; Total Carbohydrate 71(Dietary Fiber 3g); protein 7g % Daily Value: Vitamin A 6%; Vitamin C 0%; Calcium 20%; Iron 10%; Folic Acid 8%; Magnesium 15%  Exchanges: 2 Starch, 2 1/2 Other Carbohydrate, 4 Fat Carbohydrate Choices: 5

In Conclusion...
There will not be a post tomorrow, I'm taking a day off in commemoration of all those who lost their battle to breast cancer. This post is in honor of my mom, who lost her battle the end of this month, eight years ago.
 





















ENJOY! Come again...

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