Double Fudge Pudding

Double Fudge Pudding

Double Fudge Pudding


1 1/4 cups cake flour
3/4 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon Kroger salt
3 squares (3 ounces) semi-sweet chocolate
2 tablespoons Kroger butter or margarine
1 teaspoon vinegar
6 tablespoons Kroger milk
1 teaspoon Kroger vanilla extract
1 cup pecan meats
1 cup brown sugar
1 1/2 cups boiling water

8-inch square cake pan, greased


  1. Sift the flour, sugar, baking soda, and salt together into a bowl. 

  2. Melt in a double boiler 1 square (1 ounce) chocolate with butter or margarine. Mix vinegar and milk and add to the melted chocolate mixture. Add vanilla extract. 

  3. Now add chocolate mixture, all at once, to flour mixture. Thoroughly blend, then add pecans and stir until pecans are evenly distributed. 

  4. Turn batter into greased pan; top with brown sugar.

  5. Combine 1 1/2 cups boiling water with 2 squares (2 ounces) chocolate; stir until thoroughly mixed. 

  6. Pour over top of batter in pan and bake at 350-degrees 45-50 minutes. Serve warm with whipped cream or vanilla ice cream. 


A vintage recipe card from Kroger from 1968 for a Double Fudge Pudding. 

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