Old-fashioned chocolate cottage pudding cake recipe

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Cottage pudding goes to town with Baker’s Chocolate! (1939)

Chocolate cottage pudding cake (1939)

“How can anything economical taste so divine?” marveled my ritzy Cousin Sophie. 

Chocolate Cottage Pudding recipe

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
three quarters 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 F) 50 to 60 minutes, or until done. Serve warm or cold with Chocolate Walnut Cream Filling.

*This recipe has been developed with Calumet Baking Power. If another baking powder is used, adjust the proportions as recommended by the manufacturers.

Chocolate walnut cream flling recipe

Add 1 square Baker’s Unsweetened Chocolate to three quarters cup milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended.

Combine 6 tablespoons sugar, 2 tablespoons 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 one half cup cream, whipped, and one-half cup chopped walnut meats. Makes 2 cups filling. (All measurements are level)

Chocolate cottage pudding cake recipes

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