Fudge Pudding Cake

• 1 cup (250 mL) soft stone ground whole wheat flour
• 3/4 cup (175 mL) granulated sugar 2 tbsp. (30 mL) cocoa
• 2 tsp. (20 mL) baking powder 1/4 tsp. (2 mL) salt
• 1/2 cup (125 mL)) fat free milk
• 2 tbsp. (30 mL) prune puree* 2 tsp. (5 mL) vanilla
• 1 cup (250 mL) packed brown sugar
• 1/4 cup (60 mL) cocoa

1. 1. Preheat oven to 350 u0b0F (180 u0b0C).
2. 2. Mix together in a 9 x9 x 2 inch ungreased baking pan.
3. 1 cup (250 mL) soft stone ground whole wheat flour 3/4 cup (175 mL) granulated sugar 2 tbsp. (30 mL) cocoa
4. 2 tsp. (20 mL) baking powder 1/4 tsp. (2 mL) salt
5. 3. Mix in and spread evenly in pan.
6. 1/2 cup (125 mL)) fat free milk 2 tbsp. (30 mL) prune puree* 2 tsp. (5 mL) vanilla
7. 4. Sprinkle evenly with a mixture of brown sugar and cocoa and spread evenly.
8. 1 cup (250 mL) packed brown sugar 1/4 cup (60 mL) cocoa
9. 5. Pour hot water over batter.
10. 1 3/4 cups (425 mL) very hot water
11. Bake until batter springs back, about 30 minutes
12. *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).

whole wheat flour, sugar, milk, puree, brown sugar, cocoa

Taken from www.epicurious.com/recipes/member/views/fudge-pudding-cake-50003867 (may not work)