Delicious Chocolate Cottage Pudding
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
3/4 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 (350 degrees F.) 50-60 minutes or until done. Serve warm or cold with Chocolate Walnut Cream Filling.
*This recipe has been developed with Calumet Baking Powder. If another baking powder is used, adjust proportions as recommended by the manufacturers.
Chocolate Walnut Cream Filling
Add 1 square Baker’s Unsweetened Chocolate to 3/4 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. Fold in 1/2 cup cream, whipped and 1/2 cup chopped walnut meats. Makes 2 cups filling. (All measurements are level)
