Title: Baked chocolate pudding with sour cream
 Categories: Dessert
      Yield: 8 Servings
 
MMMMM---------------------SOUR CREAM TOPPING--------------------------
  3 1/2 c  Whipping cream
      4 tb Buttermilk

MMMMM--------------------------PUDDING-------------------------------
      1 c  All-purpose flour; sifted
    3/4 c  Granulated sugar
      2 tb Unsweetened cocoa powder
      2 ts Baking powder
    1/4 ts Salt
    1/2 c  Nuts; chopped (preferably
           -macadamia nuts or walnuts)
      2 tb Butter; melted
    1/2 c  Milk
      1 ts Vanilla
    1/2 c  Brown sugar; firmly packed
    1/2 c  Granulated sugar
      2 tb Unsweetened cocoa powder
      1 c  Cold water
 
   FOR TOPPING: Combine 2 cups cream and 2 tablespoons buttermilk in
  1-quart jar with tight-fitting lid and shake vigorously. Add
  remaining cream and buttermilk and stir to blend. Let stand at room
  temperature, uncovered, 3 to 4 hours. Cover and shake again.
  Refrigerate mixture for 12 hours.
  
   FOR PUDDING: Generously grease 8x3-inch round baking dish. Combine
  flour, 3/4 cup granulated sugar, cocoa powder, baking powder and salt
  in large bowl and mix well. Stir in chopped nuts and melted butter.
  Add milk and vanilla and stir until well blended (batter will be
  thick). Pour into prepared baking dish.
  
   Preheat oven to 325 degrees. Combine remaining sugars and cocoa in
  medium bowl and blend well. Sprinkle over batter. Pour 1 cup cold
  water over top. Bake until pudding is set, about 1 hour. (Can be
  baked early in day and reheated in 325 degree oven for 30-45 minutes.)
  
   Shake sour cream well. Pour quantity desired into mixing bowl and
  beat as for whipping cream. Invert hot pudding onto platter. Serve
  immediately with sour cream topping. (May be served cold.) Serves 8.
  
  ARKANSAS TODAY, CHANNEL 11, KTHV
  
  04/10/1991
  
  "COOKING WITH DON BINGHAM"
  
  From a collection of my mother's (Judy Hosey) recipe box which
  contained lots of her favorite recipes, clippings, etc.  Downloaded