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

"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 from Glen's Mm