| 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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