Cottage pudding goes to town — glorified with Baker’s Chocolate!
“How can anything economical taste so divine?” marveled my ritzy Cousin Sophie.
Chocolate Cottage Pudding recipe
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
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 (350Â° 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 Filling 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 Swans Down 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.