This is the one that I used - sorry for not posting it, but I only had a
hard copy - I've changed computers a couple of times since 1994 8-). It came
out awful. I can think of a few things - I used a smaller pan than mentioned
here, I think it was 6x9 rather than 8x8, and it overflowed a bit. It may
also have overcooked from being in for 40 minutes since it was smaller. But
basically it was dry on top, and the pudding was tasteless 8-(.
> Date: Fri, 22 Apr 94 10:31:36 +0200
> From: Annice Grinberg <VSANNICE@xxxxxxxxxxxxxxxxxxxxxxx>
> CHOCOLATE PUDDING CAKE
> 1 cup flour
> 2/3 cup sugar
> 2 Tbsp cocoa
> 2 tsp baking powder
> 1/8 tsp salt
> 1/2 cup water
> 2 Tbsp apple sauce
> 1 tsp vanilla
> 2/3 cup brown sugar
> 1/4 cup cocoa
> 1 3/4 cup hot water
I've made this several times. Since the topping (which becomes the
pudding) has so much
sugar in it, I decrease the sugar in the cake part by half. I also
decrease the water poured
over the top. The full 1 3/4 cup makes a syrup. Decreasing it to about 1
cup makes a pudding.
I think that once I increased the cocoa in the cake part by about 1 Tbsp
with good results.
(After measuring it out, I had just a little left in the tin, so I dumped
it in.) If you like mocha
flavor, you could add a bit of instant coffee to the topping or the cake,
Jenny Herl The world has enough for everyone's need, but not
jlherl@xxxxxxxxxx enough for everyone's greed.