Fudge Pudding Cake

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   1. Preheat oven to 350 u00b0F (180 u00b0C).

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   2. Mix together in a 9 x9 x 2 inch ungreased baking pan.

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   1 cup (250 mL) soft stone ground whole wheat flour 3/4 cup (175 mL) granulated sugar 2 tbsp. (30 mL) cocoa

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   2 tsp. (20 mL) baking powder 1/4 tsp. (2 mL) salt

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   3. Mix in and spread evenly in pan.

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   1/2 cup (125 mL)) fat free milk 2 tbsp. (30 mL) prune puree* 2 tsp. (5 mL) vanilla

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   4. Sprinkle evenly with a mixture of brown sugar and cocoa and spread evenly.

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   1 cup (250 mL) packed brown sugar 1/4 cup (60 mL) cocoa

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   5. Pour hot water over batter.

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    1 3/4 cups (425 mL) very hot water

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    Bake until batter springs back, about 30 minutes

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    *Prune puree: In food processor or blender combine 1 1/3 cups (325 mL) pitted prunes and 6 tbsp. (90 mL) water. Pulse on and off until prunes are finely chopped. Yield: 1 cup (250 mL).

No additional tips available.