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- Pudding forms under the Chocolate Cake
Serves/Makes:4 or more
- 1 cup (225 ml) flour
- 1/2 cup (125 ml) sugar
- 1/2 cup (125 ml) pecans or walnuts, coarsely chopped
- 1/4 cup (60 ml) unsweetened cocoa
- 2 tsp (10 ml). baking powder
- 1/2 tsp (2 ml). salt
- 1/2 cup (125 ml) milk
- 1/4 cup (60 ml) oil
- 1 tsp (5 ml). vanilla extract
- 1 cup (225 ml) boiling water
- 1/2 cup (125 ml) chocolate syrup
- whipped cream or ice cream
- Mix together first 6 ingredients in 6-cup mold.
- Stir in milk, oil and vanilla.
- Mix boiling water and chocolate syrup.
- Pour over batter.
- Place small trivet or band from canning jar in bottom of cooker, add 2 cups (475 ml) warm water to the crockpot.
- Place mold in cooker and cover with 4 layers of paper towels.
- Cover crockpot and cook on HIGH 3 to 4 hours.
- Serve warm with whipped cream or ice cream.
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