No Egg Pudding Cake
By Gloria Pitzer, “Cookbook Corner” (Happy Newspaper Features, Algonac, MI; 1973)
Ingredients:
1 cup flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
2 TB unsweetened cocoa
1/2 cup milk
2 TB oil
1 cup broken walnuts
1 cup brown sugar, combined with 1/2 cup additional unsweetened cocoa
1 3/4 cup hot tap water
shredded coconut or chopped walnuts, to garnish
Instructions:
In a roomy bowl, combine the first 8 ingredients, as listed. Pour mixture into an 8-inch buttered pan. Sprinkle batter with the sugar-cocoa mixture. Carefully pour the hot tap water over this and DO NOT STIR! Slide it, undisturbed, into a 350°F oven and bake for 45 minutes. Remove from oven and let cool for 2-3 minutes. Invert it onto a platter, scraping down excess topping. Sprinkle top with shredded coconut or chopped walnuts, to garnish. Best served while warm.
