Ingredients:
2 cups flour
1 1/2 cups sugar
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
4 teaspoons baking powder
1 cup milk
1/2 cup applesauce
2 teaspoons vanilla extract
2 cups boiling water
1 1/2 cups light brown sugar
1/2 cup unsweetened cocoa powder
Directions:
Preheat oven to 350F.
Spray a 13x9x2-inch baking pan with Pam spray.
Set aside.
In large bowl mix together flour, sugar, cocoa, baking powder and salt.
Mix in milk, applesauce and vanilla extract; blend thoroughly.
Pour into pan and spread evenly.
In large bowl, mix all the pudding ingredients until sugar and cocoa are dissolved.
Pour carefully and slowly over cake batter.
The pudding will be runny and the cake will look “messy”, but this is normal.
Bake 35-40 minutes or until done.
The cake will be firm to the touch when done.
Toothpick test will not work with this cake as there is pudding underneath cake layer!
Let cake rest 15 minutes to cool.
To serve,cut cake and put on plate and then spoon the pudding over the top of cake slice.
Can be served warm or cold.
If served warm, it’s a warm chocolate sauce.
If served cold, it’s cake with chocolate pudding.
Cover and refrigerate leftovers up to 7 days in refrigerator.
Or wrap tightly and freeze up to 2 months.
Servings: 24
Time preparation: 8 min.
Time total: 48 min.