• 1/4 cup cocoa powder
• 1-3/4 cups sugar
• 1 cup all purpose flour
• 2 tsp. baking powder
• 2/3 cup milk
• 2 Tbs. unsalted butter, melted
• 1 tsp. vanilla extract
• 1 cup hot water

Preheat oven to 375°F. Sift together half the cocoa powder, 3/4 cup sugar and next 2 ingredients in a bowl. Stir in next 3 ingredients. Mix thoroughly. Spread mixture into a 9 inch baking dish. Combine remaining 2 Tbs. cocoa powder, 1 cup sugar and hot water in a separate bowl. Pour over cake batter and bake 35-40 minutes until a tester comes out clean when inserted in center of cake. Serve upside down.

If you wish to freeze dessert: Cool quickly to retain freshness. (Dairy and egg based dishes should cool in refrigerator.) Place the amounts you will use at one time in freezer-proof containers or on sheets of aluminum foil with pudding side up. Seal tightly. If using foil, wrap and fold edges to seal and place on a flat baking sheet (to preserve shape) and place in freezer until frozen. Then you can remove baking sheet and place dessert where you wish in the freezer. Freeze up to 2 months. Thaw completely at room temperature before unwrapping.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 268, fat 4.1g, 13% calories from fat, cholesterol 11mg, protein 2.7g, carbohydrates 57.8g, fiber 1.3g, sugar 45.0g, sodium 14mg, diet points 5.9.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.0, Bread: 0.7, Lean meat: 0.0, Fat: 0.7, Sugar: 2.6, Very lean meat protein: 0.0

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