1/3 cup granulated sugar
2 tbsp shortening
1 (1-oz) square unsweetened chocolate, melted and cooled
1 1/4 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/2 tsp vanilla
Ice cream for serving, optional
Combine the sugar and shortening until creamy; add egg mixing in well. Beat in the chocolate. Stir together the flour, baking soda and salt. Add the vanilla to the buttermilk. Alternately add the flour mixture and the buttermilk mixture to the creamed mixture, beating well.
Divide the mixture into 2 well-greased 16-oz vegetable or fruit cans. Cover each can tightly with foil. Place in crockery cooker and pour 1/2 cup warm water around the cans. Cover; cook on high setting for 1 1/2 hours. Remove the cans from the cooker and allow to cool for 10 minutes. Unmold pudding from the cans and slice each into 4 servings. Top with ice cream and chocolate sauce, if desired, to serve.
Note: You need the old fashion cans for this.