Hot Fudge Pudding Cake
Prep: 15 min, Cook: 30 min.
1 cup all purpose flour
1 cup sugar
1/4 cup cocoa powder
1-1/2 tsp. baking powder
1/4 tsp. salt necessary
1/2 cup lowfat milk
1-1/2 Tbs. vegetable oil
1-1/2 tsp. vanilla extract
1-1/2 cups boiling water
4 cups vanilla frozen yogurt
1/3 cup caramel topping
Preheat oven to 350°F. Combine flour, half the sugar, half the cocoa, baking
powder and salt in a mixing bowl. Mix thoroughly. Combine milk, oil and vanilla
in another bowl. Stir into dry ingredients, mixing thoroughly. Transfer
batter into buttered 9 inch square baking pan. Sift together remaining sugar,
remaining cocoa and a dash of salt. Sprinkle over batter. Pour boiling water
over mixture without stirring.
Bake 30 minutes or until cake springs back when touched in the center.
Serve with frozen yogurt and drizzled with caramel.