- Categories:1950s, Vintage dessert recipes,
- By The Click Americana Team
- Added or last updatedSeptember 25, 2018
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Men like puddings
When baked, this pudding has a chocolate sauce on the bottom and the top of the cake. There are also four delicious recipe variations to try — black and white fudge batter pudding, butterscotch batter pudding, spice batter pudding, and a chocolate-gingerbread pudding.
Fudge batter pudding recipe
Costs 29 cents (January 1950)
Ingredients
2 tablespoons melted margarine
1 cup sugar
1 teaspoon vanilla
1 cup sifted flour
8 tablespoons cocoa
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup milk
1/2 cup chopped nuts
1-2/3 cups boiling water
Directions
This pudding, when baked, has a chocolate sauce on bottom and cake on top.
Mix margarine, 1/2 cup sugar and vanilla together. Sift flour, 3 tablespoons cocoa, baking powder and 1/2 teaspoon salt together and add alternately with milk to first mixture; mix well and stir in nuts. (Nuts may be omitted, if desired.)
Mix together 1/2 cup sugar, 5 tablespoons cocoa, 1/4 teaspoon salt and boiling water. Turn into a 10x6x2-inch baking dish or pan and drop batter by tablespoonfuls on top.
Bake in moderate oven, 350 F, for 40 to 45 minutes. Serve warm. Spoon out a portion of the cake and cover with sauce. Whipped cream, pour cream or top milk goes well with this pudding if it is served cold, because the chocolate sauce becomes quite thick.
Makes6 servings
Sweet! More than 100 classic cake recipes for every occasion
Classic batter pudding recipes — suggested variation:
Black and White Fudge Batter Pudding: Mix 1/2 package white cake mix as directed and substitute for chocolate batter. Use same sauce.
Butterscotch Batter Pudding: Omit cocoa altogether. Substitute 1-1/2 cups dark brown sugar for white. (Use 1/2 cup in batter.) To make sauce, mix 1 cup brown sugar, 1 tablespoon flour, 1/4 teaspoon salt, 2 tablespoons butter and 2 cups boiling water. Pecan meats are an excellent choice of nuts for this variation.
Spice Batter Pudding: Make same as Butterscotch Batter Pudding, adding 1 teaspoon cinnamon, 1/2 teaspoon cloves and 1/2 teaspoon nutmeg to batter and 1/2 cup raisins to
Chocolate Ginger Batter Pudding: Mix 1/2 package gingerbread mix as directed and substitute for chocolate batter. Use same sauce.
Costs are based on prices in large supermarkets throughout the United States as we go to press (1950).
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- Categories: 1950s, Vintage dessert recipes,
- Tags: 1950, baking, cake mixes, cakes, chocolate cakes, desserts, fudge, men, packaged mixes, pudding, puddings, recipes, Vintage chocolate, vintage dessert recipes
- Source: Woman's Day
- Original publication date: February 1950
- Added or last updatedSeptember 25, 2018
- Comments: One comment so far
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Comments on this story
One Response
Hi! I have been following your site for some time now and I knew right where to come when the topic came up today about the whipped pudding type of desserts that were so popular in the late 50s and 60s. None of us could think of what they were called. We think some of the ingredients were: Jello, Carnation Milk, maybe cream cheese and some bits of something that it was named after, such as Oreo Cookies or bits of cherries, bananas, or even chopped up candy bars. Does anyone have any ideas or were they just called desserts?
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