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Denver Chocolate Pudding

From the Fannie Farmer Cookbook 11th Ed.

Makes its own sauce, right in the pan!

Sift ³/₄ cup sugar, flour, baking powder, and salt together.

Melt butter and chocolate (or cocoa) together and add to the flour mixture. It will be dry and sandy.

Gradually stir in milk and vanilla. If you add it all at once, you get big lumps of chocolate sand and it requires a lot of beating with a wooden spoon to smooth out.

Pour into a greased 9x9 square pan. Scatter the dry topping ingredients over the top in turn, without mixing. Pour the water or coffee (coffee is particularly good) over the toppings.

Bake at 350°F for about 40 minutes. Let cool and serve with whipped cream or vanilla ice cream.

In practice, as soon as it comes out of the oven scoop cake and as much sauce as you can rescue into a bowl and top with half and half. If you let it cool, the sauce is a much better texture. If you eat it hot, it tastes better.