| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Every forkful is coconut and chocolate in fudge syrup.

Brownie Macaroon Pudding Cake

1 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup unsweetened cocoa
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1 cup sweetened flaked coconut
1 cup hot water
1/2 cup chocolate syrup

1. Heat oven to 350°F.
2. Combine flour, sugar, cocoa, baking powder and salt in medium bowl. Add milk, butter and vanilla; mix well until smooth. Stir in coconut.
3. Spread batter into greased 8-inch square baking dish. Combine hot water, and chocolate syrup in 2-cup glass measure. Pour evenly over batter.
4. Bake for 32 to 38 minutes or until center is set and edges pull away from sides of pan. Serve warm.

Makes 9 servings.

Nutrition Facts (1 serving): Calories: 250, Fat: 8 g, Cholesterol: 10 mg, Sodium: 370 mg, Carbohydrates: 45 g, Dietary Fiber: 2 g, Protein: 3 g.