Cream sugar and butter; add eggs one at a time and beat well. Combine soda and sour cream, then alternately add with combined flour and salt to creamed mixture. Add vanilla. Drop by teaspoonful onto greased cookie sheet. Bake at 350 degrees until lightly browned.
In medium saucepan melt butter and chocolate over low heat. Remove and stir in sugar. Blend in eggs one at a time. Add vanilla. Stir in flour and nuts and mix well. Spread in greased 8" or 9" square or round pan. Bake at 375 degree oven for 25 minutes
Mix together condensed milk, half and half, eggs and vanilla in blender or with a mixer.
Melt together butter and brown sugar. Pour into a 9 X 2 round pan or small jello mold. (Double the recipe for larger mold such as a Bundt pan.) Pour pudding mixture on top of sugar mixture. Place pan or mold in a larger pan of water and bake at 325 degrees for an hour and 15 minutes.
Turn over on to serving plate when taken out of oven.
You can use whole milk or 2% milk if you want a lighter dessert.