Ingredients:
2 cups flour
1 1/2 cups sugar
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder, plus
1 teaspoon baking powder
1/4 teaspoon salt
1 cup nonfat milk
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups boiling water
1 1/2 cups firmly packed light brown sugar
1/2 cup unsweetened cocoa powder
Directions:
Spray a 13 x 9 x 2-inch baking pan with cooking spray and set aside.
In a large bowl, whisk together flour, sugar, cocoa, baking powder, and salt.
Whisk in remaining cake ingredients, blending thoroughly.
Pour into baking pan, spreading evenly.
In a large bowl, whisk together pudding ingredients until sugar and cocoa are dissolved.
Pour carefully over batter.
Pudding layer will be thin and runny.
Bake for 35-40 minutes, or until top is firm to the touch. (toothpick inserted will not be an accurate test for doneness)
Let cake rest for 15 minutes before cutting. Cover and refrigerate leftovers for up to 7 days or wrap tightly and freeze for up to 2 months.
Servings: 24
Time preparation: 10 min.
Time total: 50 min.