Close
Ingredients
| salted butter: 1/4 cup (melted) |
| granulated sugar: 1/2 cup |
| eggs: 1 |
| 2% milk: 1 cup |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 2 1/2 tsp |
| salt: 1/2 tsp |
| granulated sugar: 1 cup |
| water: 2 cups (boiling) |
| salted butter: 2 Tbl |
| all-purpose flour (unsifted): 2 Tbl |
| vanilla extract: 1 tsp |
Cottage Pudding Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350 degrees.
- For the cake, combine first seven ingredients (butter, sugar, egg, milk, flour, baking powder and salt). Pour batter into a greased 13" x 9" cake pan. Bake for 30 minutes or until cake tester inserted into center of cake comes out clean.
- To make the sauce, combine the last five ingredients (sugar, boiling water, butter, flour and vanilla) in a saucepan over medium heat until sugar is dissolved and sauce thickens slightly. Remove from heat. The sauce will be thin.
- Slice cake into 2-inch pieces and place each piece in a bowl to serve.
- Pour a liberal amount of the sauce over each warm piece of cake and serve immediately. Do not pour sauce over entire cake, as it will become soggy.
- Store left-over cake at room temperature for up to three days. Store sauce in refrigerator and warm in microwave when re-use desired.