Baked Chocolate Pudding

Really, it’s as much a cake as it is anything else.

From a notebook originally from somewhere in the general area of Sterling, Colorado from the 1930s.

This recipe is from the 46th page of the notebook; here’s the page in full (click to enlarge).

Click to expand a longer explanation...

In the words of the seller:
I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms.

Later addendum:[A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area.

Baked Chocolate Pudding

Sift together:

  • 1 c. flour
  • 1/4 tsp. salt
  • 2/3 c. sugar
  • 2 tsp. baking powder
  • 1-1/2 Tbsp. cocoa


  • 1/2 c. milk
  • 1 tsp. vanilla
  • 1/2 c. chopped nuts

Pour into pan and cover with:

  • 1/2 c. white sugar
  • pinch salt
  • 1/2 c. brown sugar
  • vanilla

Sprinkle over cake dough; cover with 1 c. warm water.

Bake 25 to 30 minutes in moderate oven (375 deg.). Serve with whipped cream.

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