Serves: 12
Total Calories: 433
Put 1 cup sugar in a heavy frying pan. Turn heat to medium and stir until liquid and caramel colored. Pour into a tube (angel food) baking dish and rotate so that the liquid sugar will be up on the sides of the tube pan.
Cream together the butter and the remaining 1 cup of sugar. Add 2 eggs. When blended, add flour, baking powder, and Nestle Hot Cocoa Mix™. This mixture will be quite thick. Put it in the tube pan over the browned sugar.
Mix together 3 eggs and sweetened condensed milk. Fill emptied condensed milk container with cows’ milk. Add the milk and cornstarch to the mixture.
Pour gently over the chocolate mixture already in the tube pan. Cover with a lid or with tin foil and cook on top of the stove over water or it can be baked in an oven in a pan with about 3 inches of water. Once the water begins to boil, turn heat to medium low so it won’t boil over.
Cook for one hour.
This Cake with Caramel Pudding recipe is from the A Taste of Brazil Cookbook. Download this Cookbook today.
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