Chocolate Pudding Cake
Contributed by Diane S.

                     *  Exported from  MasterCook  *

                          Chocolate Pudding Cake

Recipe By     : Chatelaine Magazine February 1999
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts/Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           all-purpose flour
     1/2  cup           granulated sugar
   2 1/2  teaspoons     baking powder
     1/4  teaspoon      salt
     1/2  cup           milk
   1      teaspoon      vanilla
   3      tablespoons   unsweetened cocoa
   3      tablespoons   butter -- melted
   3      squares       bittersweet chocolate (3 oz/85 g) -- coarsely
                        chopped
     1/3  cup           granulated sugar
     1/4  cup           brown sugar
   2      tablespoons   unsweetened cocoa
   1      cup           cold water

Preheat oven to 350F (180C).  Lightly butter an 8-cup (2-L) casserole dish.
To make pudding, stir flour with 1/2 cup granulated sugar, baking powder and
salt in a large bowl.  Beat in milk and vanilla until thick and smooth.
Stir 3 Tablespoons cocoa with melted butter until blended.  Stir into flour
mixture.  Add choclate and stir just until evenly distributed.  Turn into
buttered casserole dish and smooth top.

To make sauce, stir 1/3 cup granulated sugar with brown sugar and 2
tablespoons cocoa in a small bowl.  Evenly sprinkle over batter.  Slowly
pour water over top.  Do not stir.

Bake in centre of 350F oven until cake appears slightly glazed on top and
sauce is bubbling around edges, from 25 to 30 minutes.  Serve hot.

Nutrients per serving:  3.6 g protein, 9.1 g fat, 46.7 g carbohydrates, 1.7
mg iron, 88.1 mg calcium, 0.4 g fibre, 270 calories

M/C Formatted by Diane [spangen@home.com]

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NOTES : From Chatelaine's new Sweeties cookbook (McClelland & Stewart) comes
this incredible hot pudding cake.