| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cakes | 10 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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 MasterCook II by Reggie Dwork reggie@reggie.com NOTES : Cal 144.2 Fat 0.6g Carbs 34.9g Dietary Fiber 1.1g Protein 1.9g Sodium 106mg CFF 3.4% Recipe by: Annice Grinberg <VSANNICE@WEIZMANN.weizmann.ac.il> Posted to Bakery-Shoppe Digest V1 #202 by "Lewis'" <lewises@flatoday.infi.net> on Aug 26, 1997
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