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How to Make Flan
Peruvian Arroz con Pollo
Caramel Pudding Cake
caramel pudding cake
cups Gold Medal™ all-purpose flour
cup granulated sugar
teaspoons baking powder
teaspoon baking soda
tablespoons butter or margarine, melted
cup chopped dates, if desired
cup chopped nuts
cup packed brown sugar
cups very warm water (120°F to 130°F)
Ice cream, if desired
Heat oven to 350°F. In large bowl, mix flour, granulated sugar, baking powder, baking soda and salt with spoon. Stir in buttermilk and butter. Stir in dates and nuts (batter will be thick). Spread in ungreased 8-inch or 9-inch square pan.
In small bowl, mix brown sugar and very warm water with spoon. Pour over batter.
Bake 45 to 55 minutes or until cake is deep golden brown and toothpick inserted in center comes out clean. Serve warm with ice cream.
Spoon the caramel sauce that forms at the bottom of this dessert over the warm cake and ice cream.
Prepare this dessert just before you sit down to dinner so that it will still be warm when you serve it.
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
2012 © and ®/™ of General Mills
© 2018 ®/TM General Mills All Rights Reserved
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