Chocolate Pudding Cake

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Lightly spray a 13 x 9 x 2-inch metal baking pan with cooking spray.
3. 3
   Set aside.
4. 4
   In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
5. 5
   Whisk in the milk, applesauce, and vanilla, blending thoroughly.
6. 6
   Pour into the baking pan, spreading evenly.
7. 7
   In a large bowl, whisk together the pudding ingredients until the brown sugar and cocoa powder are dissolved.
8. 8
   Pour carefully over the batter.
9. 9
   (The pudding layer will be thin and runny.)
10. 10
    Bake for 35 to 40 minutes, or until the top is firm to the touch.
11. 11
    (A toothpick inserted in the center of the cake wont be an accurate test for doneness.)
12. 12
    Let the cake stand for 15 minutes before cutting.
13. 13
    Serve the cake topped with the sauce, or pool the sauce on plates and top with the cake.
14. 14
    Cover and refrigerate any leftovers for up to seven days, or wrap tightly and freeze for up to two months.
15. 15
    (Per Serving)
16. 16
    Calories: 160
17. 17
    Total Fat: 0.5g
18. 18
    Saturated: 0.0g
19. 19
    Trans: 0.0g
20. 20
    Polyunsaturated: 0.0g
21. 21
    Monounsaturated: 0.0g
22. 22
    Cholesterol: 0mg
23. 23
    Sodium: 100mg
24. 24
    Carbohydrates: 37g
25. 25
    Fiber: 1g
26. 26
    Sugars: 27g
27. 27
    Protein: 2g
28. 28
    Dietary Exchanges
29. 29
    2 1/2 carbohydrate