All images photographed by Paulette Motzko
May 21st 2016
one and a half cups Bisquick or “Homemade Quick Mix”
1/2 cup granulated sugar
2 tablespoons Hershey’s dark cocoa
3/4 cup chopped walnuts
1/2 cup 2 percent milk or 1/4 cup water mixed with 1/4 cup Greek yogurt or low-fat yogurt
One teaspoon pure vanilla extract
3/4 cup brown sugar packed or three 3/4 cup granulated sugar
1/4 cup of cocoa
1-1/2 cups boiling water
Heat oven to 350 degrees.
In an unbuttered 8 inch square or round pan, combine the Bisquick or the Homemade Quick Mix, granulated sugar,
2 tablespoons cocoa, chopped nuts, milk and/or yogurt water mixture, and pure vanilla. Blend well.
Combine brown sugar Kama 1/4 cup cocoa in a small bowl. Sprinkle over top of cake mixture and gently pour boiling water over the top of the entire mixture. Do not stir. Take 35 to 40 minutes, until the edge is separate from the pan. Cool in the pan about 15 minutes before serving.
This recipe was adapted by Paulette Motzko from one called Hot Fudge Pudding Cake from one of my favorite books marked with about a hundred post-it- notes in a book called “Make-A-Mix” by Karine Eliason, Nevada Harward and Madeline Westover.