Date:    Fri, 22 Apr 94 10:31:36 +0200
 From:    Annice Grinberg <>
                          CHOCOLATE PUDDING CAKE
 1 c flour                          2 T apple sauce
 2/3 c sugar                        1 t vanilla
 2 T cocoa                          2/3 c brown sugar
 2 t baking powder                  1/4 c cocoa
 1/8 t salt                         1 3/4 c hot water
 1/2 c water
 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 room 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 watery.