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Fudge Pudding Dessert

Fudge Pudding Dessert

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Yield: 8 Servings
  • 1 cup butter or margarine, melted
  • 2 cups sugar
  • 1/2 cup all-purpose flour
  • 3/4 cup cocoa
  • 5 eggs
  • 1&1/2 teaspoons vanilla extract
  • 1 cup chopped pecans
  • Whipped cream, whipped topping, or vanilla ice cream

Directions

  1. In a large mixing bowl combine butter, sugar, flour, cocoa, eggs and vanilla. Mix until well blended. Stir in nuts. Pour batter into a greased 9x13-inch baking dish.
  2. Bake at 350°F for 30 minutes. Serve warm or at room temperature with your choice of topping.


Success Tip:
Be sure to use baking cocoa. Cocoa is sold in the baking ingredient aisle at the grocery store. It is not the same as hot cocoa or hot chocolate mix.

Substitution:
Try using walnuts or a combination of pecans and walnuts in place of the pecans.

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