Bellingham Float(Pudding Cake)
A rich and moist pudding cake with cocoa and nutty crunch, perfect for dessert or teatime, appealing to chocolate lovers and fans of simple, homemade treats.
Ingredients
Instructions
- Sift together dry ingredients: flour, sugar, salt, baking powder, and baking cocoa.
- Cut in shortening until mixture resembles coarse crumbs.
- Add milk, vanilla, and nuts; mix until combined.
- Pour batter into a greased pan and bake as desired.
Tips & Substitutions
For a richer chocolate flavor, consider substituting a portion of the flour with cocoa powder. If you need a dairy-free version, use almond or oat milk instead of regular milk. When cutting in the shortening, ensure it is cold for better texture. You can also add a pinch of cinnamon to enhance the flavor, which works well with this pudding cake.
Serving Suggestions
Serve the Bellingham Float warm with a scoop of vanilla ice cream or whipped cream on top for added richness. It pairs beautifully with Alma'S Summer Salad for a delightful contrast in flavors. For a cozy dessert experience, serve alongside a cup of coffee or tea.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds or until warm. You can also serve it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Bellingham Float(Pudding Cake) contains roughly 607 calories, with 9g protein, 72g carbohydrates, and 34g fat. It is an excellent source of calcium (24% of the Daily Value) and vitamin C (24% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 2231mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser texture. Start with a 50/50 blend to see how you like it and adjust according to your preference.
What can I use instead of shortening?
You can replace shortening with an equal amount of unsalted butter or coconut oil for a different flavor profile. This will add richness and alter the texture slightly, making it more tender.
Can I add fruit to this recipe?
Absolutely! Chopped fruits like apples or pears can be added to the batter for extra flavor and moisture. Just be sure to adjust the sugar slightly if the fruit is very sweet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).