Soft, warm, and gooey…the perfect food for Olivia yesterday after she had her wisdom teeth taken out. We started with jello and broth but by the evening she was able to eat a little bit of the chocolate pudding cake with us.
She had a fabulous doctor and she is a real trouper so things are going well. We are thrilled.
Her trusty puppy has been at her side aiding in the healing process.
The doctor told us to keep ice on her cheeks but it makes her cold so she puts a heated rice pack on her chest to keep warm. She looks like a pharaoh with her chest plate. (The pink on the white fabric under her chin is strawberry jello drool, not blood.)
A few more days and I’m sure she will be feeling great.
I’ll share the recipe for the chocolate pudding cake. It is a recipe that my mom has been making since the 1950’s when she first got married. She always makes it in her pink Pyrex baking dish she got as a wedding present.
I made it without nuts so that Olivia could eat it better.
Chocolate Pudding Cake
1 cup all-purpose flour
½ teaspoon salt
¾ cup sugar
2 teaspoons baking powder
4 ½ teaspoons cocoa
2 tablespoons melted butter
1 teaspoon vanilla
½ cup milk
½ cup chopped nuts (optional)
½ cup sugar
½ cup brown sugar
6 tablespoons cocoa
1 cup water
Preheat oven to 350 degrees. Butter a 9X9 inch baking dish. In a medium-sized bowl, sift together the flour, salt, sugar, baking powder and cocoa. Add butter, vanilla, and milk; use mixer to blend. Stir in nuts, if desired. Spread mixture in baking dish. In another small bowl, sift together the sugars and cocoa. Pour over cake batter in pan. Pour 1 cup water overall. Bake for 40 minutes. Allow to cool slightly and serve with whipped cream.