Recipe #11: World War II Browning Pudding Cake

Posted on Jan 27 2013 - 5:17am by Markell

This recipe seriously took like 10 minutes to make. And, it’s magic. You’ll see why later. And, I had all the ingredients on hand (and I bet you do to.) Because it uses no eggs or butter and very little sugar, it was a popular dessert during World War II. I found it in Better Homes & Gardens New Cookbook. That cook book is my number one go-to cookbook. If you don’t have it… you should buy it. It’s only $10 on Amazon or something like that. I really think that I would survive without any other cook book as long as I have that one.

Back to cooking. The things you need for this recipe are:

1 cup flour

3/4 cup granulated sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons cooking oil
1 teaspoon vanilla
1/2 cup walnuts (I omitted these)
3/4 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 1/2 cup boiling water
First, get out an 8x8x2 inch pan. Grease it. (I’m not sure why all cooking recipes have you do this first.. but they do… so you better do it!)
Turn on your oven to 350 
Mix your flour, sugar, 2 tablespoons of cocoa powder, baking powder, and salt in a bowl. Then, pour in your milk, oil, walnuts and vanilla. 
This batter should be pretty thick (and delicious). Pour it into your prepared pan. 
Boil the water. While it’s warming up, mix your brown sugar and cocoa powder together in a small bowl. Pour them into the boiling water and stir. Pour this liquid over the cake.

Put it in the oven for 40 minutes. When you pull it out, you will see why it’s magic. There is cake on the top, and pudding on the bottom! Magic! When you’re done staring at your food in awe, place the pan on a wire rack and let it cool for 30-45 minutes. Serve warm over vanilla ice cream for an amazing dessert.


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