Grandma's Pudding Cake

This was my favorite dessert growing up that my Grandma used to prepare just for me at her Sunday morning brunch. Bring's back memeories!! Blueberry was always my favorite but I would think just about any fruit would work. Great way to use up extra friut before it spoils!

• Ready In: 55 mins
• Yields: 1 cake

Ingredients

• 1 3⁄4 cups flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄4 cup  Crisco
• 1  cup sugar
• 1  egg
• 3⁄4 cup milk
• 1  teaspoon vanilla
• 1  cup blueberries or 1  cup raspberries or 1  cup cherries

• Pudding Sauce

• 1⁄4 lb margarine or 1⁄4 lb butter
• 1⁄2 cup flour
• 1  cup sugar
• 1⁄4 teaspoon salt
• 2  cups warm water
• 1  tablespoon vanilla

Directions

1. Pre-heat oven to 350.
2. Grease and flour square 9x9x13 pan.
3. Sift flour, baking powder and salt into a mixing bowl.
4. Ad remaining ingredients and beat until smooth.
5. Bake at 350 for 30-40 minutes or until toothpick inserted in center comes out clean.
6. Sauce:.
7. In saucepan melt margarine or butter.
8. Add flour, sugar, salt and water and cook until thickened, stirring often.
9. Once sauce reaches desired consistancy (should be like a thick gravy) stir in vanilla.
10. Pour some warm sauce over warm slice of cut cake. (Do not pour sauce on top of entire cake-it will get all soggy. Keep sauce warm on burner and use per serving. Sauce must be served warm.).