Receipt of the month July 2008

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Hot Fudge Pudding Cake

Recipe from: Leonora Burton

8" Dutch Oven

6 bottom Briquettes

12 Top Briquettes

Serves: 8

In a bowl stir together 3/4 cup sugar, 1 cup all-purpose flour, 3 tablespoons cocoa, 2 teaspoons baking powder, and 1/4 teaspoon salt.  Stir in 1/2 cup milk, 1/3 cup melted butter, and 1-1/2 teaspoon vanilla extract; beat until smooth.  Pour batter into to an ungreased 8" Dutch oven.

In the same bowl used above stir together 3/4 cup sugar, 1/2 cup brown sugar, and 4 tablespoons cocoa; sprinkle evenly over batter.  Pour 1-1/4 cups hot water over top; do not stir.  Bake with 6 Charcoal briquettes on the bottom and 12 charcoal briquettes on the op for 35-40 minutes or until center is almost set.  Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of Dutch oven over the top.  Garnish with whipped top if desired.  Yield 8 servings.