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-(.
Any thoughts?
Thanks, Hadass in wintry Winnipeg.
----- Original Message -----
From: "Susan Voisin" <svoisin@xxxxxxxxxx>
To: <fatfree@xxxxxxxxxxx>
Sent: Thursday, October 04, 2001 1:15 PM
Subject: Re: Chocolate pudding cake
> Hadass,
>
> I use another recipe that was posted here a few years ago, and it always
comes out
> great. It's very similar to the one that Kathleen reposted, but the
quantities are
> a little different. I'll copy it below.
>
> Susan
> *************************************
> www.veganconnection.com
> http://www.myhq.com/public/s/u/susanv/
> *************************************
>
>
>
> 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
>
> Mix the first eight ingredients together. Pour into a sprayed 8" square
> baking pan. Mix the brown sugar and 1/4 cup 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.
>
>
>
>
>
>