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Chocolate Pudding Cake




  • 1 cup sifted flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/2 tablespoons cocoa
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons margarine, melted
  • 1/2 cup chopped pecans


  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 tablespoons cocoa
  • 1 cup boiling water
  • Whipped topping (optional)
  • Maraschino cherries (optional)


  1. Cake: Sift together flour, sugar, baking powder, salt and cocoa.
  2. Add, stirring in with spoon, milk, vanilla extract, melted margarine and chopped pecans.
  3. Pour into well greased 8-inch square pan.
  4. Pudding: Combine granulated sugar, light brown sugar, cocoa and boiling water. Pour gently over batter.
  5. Bake at 350 degrees F for 30 to 40 minutes.
  6. When completely cooled, turn upside down on serving dish. You may have to ease it out with a knife.
  7. Garnish with whipped topping and cherries.


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