| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Grains | Chocolate, Pudding, Desserts | 6 | Servings | |
INGREDIENTS
| 1 | c | Unsifted all-purpose flour |
| 1/2 | c | Granulated sugar |
| 6 | tb | Unsweetened cocoa powder |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | c | Milk |
| 2 | tb | Vegetable oil |
| 1 | ts | Vanilla extract |
| 1/2 | c | Finely chopped toasted hazelnuts or walnuts |
| 1/2 | c | Firmly packed dark-brown sugar |
| 1 1/4 | c | Cold water |
| 3 | milligrams calories: 337. |
INSTRUCTIONS
1. Heat oven to 350'F. Lightly grease 9-inch-square baking pan. In medium-size bowl, combine flour, granulated sugar, 3 T cocoa powder, the baking powder, and salt. Stir in milk, oil, and vanilla until smooth; fold in nuts. Spread batter in greased pan. 2. In small bowl, combine brown sugar and remaining 3 tablespoons cocoa powder; Sprinkle over batter. In small saucepan over low heat or microwave-safe cup in the microwave, heat water just until hot, about 160'F; pour hot water over batter. 3. Bake 45 minutes or until top is crusty and pudding on bottom is thickened. Serve warm. Nutritional information per serving-protein: 5 grams, fat: 12 grams carbohydrate: 55 grams: fiber: 3 grams sodium: 308 milligrams cholesterol: Country Living/April/93 Posted to recipelu-digest by GramWag@aol.com on Feb 6, 1998
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