1 cup flour 3/4 cup sugar
1½ tb. cocoa powder 2 tsp. baking powder
½ tsp. salt 3/4 c. chopped walnuts (3 oz.)
3/4 c. milk 2 TB. melted butter
1 tsp. vanilla
Topping:
1 cup hot water ½ cup chocolate syrup
1. Preheat oven to 350 degrees. Prepare an
8x8x2" pan.
2. Mix dry ingredients. Stir in milk, butter,
and vanilla until blended.
Card 1 Back:
Put batter into pan.
3. Prepare topping. Stir water and syrup. Pour
over batter.
4. Bake 35 minutes.
Cool on wire rack for 20 minutes.
Cut into squares.
5. Serve with whipped cream, syrup or ice cream.
Yield: 8 servings.
Preparation Time: 20 minutes.
Bake at 350 degrees for 35 minutes.
Standing Time: 20 minutes.
---
# Chocolate Pudding Cake
*Yields 8 servings*
## Ingredients
### Cake
- 1 cup flour
- 3/4 cup sugar
- 1 1/2 Tbsp cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup chopped walnuts (3 oz.)
- 3/4 cup milk
- 2 Tbsp melted butter
- 1 tsp vanilla
### Topping
- 1 cup hot water
- 1/2 cup chocolate syrup
## Instructions
### Cake
1. Preheat oven to 350°F. Prepare an 8x8x2" pan.
2. Mix dry ingredients. Stir in milk, butter, and vanilla until blended. Put batter into pan.
### Topping
3. Prepare topping. Stir water and syrup together. Pour over batter.
### Baking
4. Bake 35 minutes. Cool on wire rack for 20 minutes. Cut into squares.
5. Serve with whipped cream, syrup, or ice cream.
Place 2½ teaspoons of SANKA®
Brand Freeze-Dried 97% Caffein
Free Coffee and 1 tablespoon choc-
olate syrup in large cup. Stir in ¾
cup scalded milk. Stir until dis-
solved. Top with COOL WHIP®
Brand Non-Dairy Whipped
Topping and garnish with
1. Place SANKA and chocolate syrup in a large cup.
2. Stir in 3/4 cup scalded milk.
3. Stir until dissolved.
4. Top with COOL WHIP Brand Non-Dairy Whipped Topping and garnish with [remainder of recipe clipped off].
