From: Annice Grinberg
Posted to fatfree.com
CHOCOLATE PUDDING CAKE
-
1 c flour
- 2 T apple sauce
-
1/2 c water
-
1/8 t salt
-
2/3 c sugar
- 1 t vanilla
-
2 T cocoa
-
2 t baking powder
- 2/3 c brown sugar
- 1/4 c cocoa
- 1 3/4 c hot water
Mix the first eight ingredients together. Pour into a sprayed 8" square
baking pan. Mix the brown sugar and 1/4 c cocoa. Sprinkle over the
batter. Pour the hot water over the entire top surface. Bake at 350 for
about 45 minutes.
The topping sinks through the cake to form a pudding layer at the bottom.
This cake tastes so rich it's hard to believe there's no fat or eggs in it.
We prefer it chilled, but it can be served at room temperature, or even
warm, if you can't wait. It will keep for several days (but not in my
house!), but DO NOT FREEZE. If you do, the pudding will turn very watery.
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