Chocolate Pudding Cake

Ingrients & Directions 1 c Flour 2/3 c Sugar 2 tb Cocoa 2 ts Baking Powder 1/8 ts Salt 1/2 c Water 2 tb Applesauce 1 ts Vanilla 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 […]

Ingrients & Directions


1 c Flour
2/3 c Sugar
2 tb Cocoa
2 ts Baking Powder
1/8 ts Salt
1/2 c Water
2 tb Applesauce
1 ts Vanilla
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 ar om 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 water
Annice These are excellent! Entered into

Yields
10 Servings

RobinDee

Leave a Reply

Your email address will not be published. Required fields are marked *

Next Post

Deep Dish Peach Pie #2

Mon Mar 5 , 2012
Ingrients & Directions Pastry for 1 crust pie 1 c Sugar 2 tb Cornstarch 3 lb Peaches [seeded pared & sliced] approx 6 cups 2 tb REALEMON lemon juice 1 tb Butter [melted] 1/4 ts Almond extract 2 tb Almonds [sliced] 1) Pre-heat the oven to 375?. Remove and reserve […]