Chocolate Pudding Cake

1 C flour   (best: ½ whole wheat and ½ unbleached white)
2/3 C sugar
2 T cocoa
2 t baking powder
1/8 t salt
1/2 C water
2 T apple sauce
1 t vanilla
2/3 C brown sugar
1/4 C cocoa
1 C hot water

Mix the first eight ingredients together. Spray 8" square baking pan 1 second with non-stick (Pam), spread with paper towel and pour in mixture. Mix brown sugar and cocoa and 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. Most people prefer it chilled, but it can be served ar room temperature, or even warm (if you can't wait). It will keep for several days, but do not freeze. or the pudding will turn watery.

6 servings, each: Calories 314.8, Fat 0.69 g. (2% cff), Carbohydrate 76.3 g., Protein 4.65 g.

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