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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

This messy, sticky, cocoa-rich affair is more like a self-saucing brownie

By Emma Christensen



JewishWorldReview.com | This is not the demure, individually portioned dessert served in restaurants with white tablecloths. No, ma'am. According to my mother, my grandma would make this for the kids when a special treat was merited. This messy, sticky, cocoa-rich affair is more like a self-saucing brownie than anything else. And like all such things, it's best served warm and with a generous scoop of vanilla ice cream.

In the copy of "Favorite Recipes from First United Methodist Church of Stillwater, Minnesota" that has been passed down to me, the recipe for "Chocolate Cake Pudding" by Shirley Nelson is circled in bold blue ink. As is the next recipe for "Chocolate Goo" from Judy Powell. And the one for "Fudge Pudding Cake" from Doris LaVayea. The recipes are very similar, differing only slightly in ingredients and in the use of either COLD! or BOILING! water.

During a quick phone consultation, my mother laughed and admitted that she had no idea which of these venerable church ladies' recipes my grandma followed, though she's absolutely sure it used cold water. My mother also remembers sometimes adding a handful of toasted nuts or fresh berries to the batter. They get trapped below the cake layer, becoming hidden treasures for the lucky dessert recipient.



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In pulling together my own version of this vintage recipe, I simply channeled Grandma Dola. What would Grandma do? Add more cocoa powder, surely. And Grandma would definitely support the pat of butter with the milk. And cold water, if for no other reason than it's quicker than boiling it.

Even channeling Grandma, this recipe still takes a leap of faith. The cake batter is spread into the pan, and a layer of mixed sugars and cocoa powder goes on top. Over everything, you pour one cup of water. No more stirring. No more mixing. Into the oven it goes. The cake rises to the top while a thick pudding forms below.

The resulting warm, fudgy, gooey dessert is just perfect. So perfect that it's difficult to stop yourself from "cleaning up the edges" until you have consumed a whole second square of cake. These things happen.

Quick and easy to pull together, this cake is definitely going into my regular line-up. Thanks, Grandma. I owe you one.

WARM, FUDGY PUDDING CAKE

Serves:6 to 8


For the cake:


  • 1 cup (5 ounces) all-purpose flour
  • 3/4 cup (6 ounces) white sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1/2 cup (4 ounces) milk, whole or 2 percent
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla



For the pudding:


  • 1/2 cup (4 ounces) white sugar
  • 1/2 cup (4 ounces) brown sugar
  • 1/4 cup (2 ounces) unsweetened cocoa powder
  • 1 cup (8 ounces) cold water
  • Vanilla ice cream for serving, optional


Heat the oven to 375 F. Grease or spray with non-stick cooking spray an 8x8 baking pan.

Sift the flour, sugar, cocoa powder, baking powder and salt through a fine-meshed strainer into a mixing bowl. Combine the milk, melted butter and vanilla. Pour the liquids over the dry ingredients, and stir gently with a spatula just until no more dry flour is visible. Scrape this batter into the pan and smooth the top.

For the pudding layer, combine the white sugar, brown sugar, and cocoa powder in a small bowl. Pour over the cake batter and shake the pan to distribute the sugars evenly.

Pour the cold water over the sugars. Do not stir. Put the pan immediately into the oven and bake for 40 to 45 minutes. As it bakes, the cake will rise to the top while the pudding forms beneath. The cake is finished baking when the edges of the cake turn dark brown and crispy, and when the top of the cake is shiny and dry to the touch.

Let the cake cool for at least 15 minutes before serving. Scoop slices of cake and the pudding beneath into individual bowls and top with ice cream. Leftovers will keep refrigerated for up to a week and can be reheated for 20 seconds in the microwave.

Note: For an extra-special treat, try adding a cup of toasted nuts, diced fresh fruit or berries, chocolate chips or peanut butter chips to the batter.

(Emma Christensen is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking.)

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