A rich pool of fudge sauce works its way to the bottom of this decadent-tasting cake as it bakes. This dessert is best when served warm but is excellent even at room temperature.
Recipe information
Yield
serves 24, 1 square per serving
Ingredients
Cake
Pudding
Preparation
Step 1
Preheat the oven to 350°F. Lightly spray a 13 x 9 x 2-inch metal baking pan with cooking spray. Set aside.
Step 2
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Whisk in the milk, applesauce, and vanilla, blending thoroughly. Pour into the baking pan, spreading evenly.
Step 3
In a large bowl, whisk together the pudding ingredients until the brown sugar and cocoa powder are dissolved. Pour carefully over the batter. (The pudding layer will be thin and runny.)
Step 4
Bake for 35 to 40 minutes, or until the top is firm to the touch. (A toothpick inserted in the center of the cake won’t be an accurate test for doneness.) Let the cake stand for 15 minutes before cutting. Serve the cake topped with the sauce, or pool the sauce on plates and top with the cake. Cover and refrigerate any leftovers for up to seven days, or wrap tightly and freeze for up to two months.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 160
Step 7
Total Fat: 0.5g
Step 8
Saturated: 0.0g
Step 9
Trans: 0.0g
Step 10
Polyunsaturated: 0.0g
Step 11
Monounsaturated: 0.0g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 100mg
Step 14
Carbohydrates: 37g
Step 15
Fiber: 1g
Step 16
Sugars: 27g
Step 17
Protein: 2g
Step 18
Dietary Exchanges
Step 19
2 1/2 carbohydrate
