Cocoa Pudding Cake

• 1 cup Eagle Mills(R) All-Purpose Unbleached Flour with Ultragrain(R)
• 1/2 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup reduced fat (2%) milk
• 2 tablespoons Pure Wesson(R) Canola Oil
• 1 teaspoon vanilla extract
• 3 envelopes (0.55 oz each) Swiss Miss(R) Sensible Sweets? No Sugar Added Hot Cocoa Mix
• 1 1/4 cups boiling water
• Reddi-wip(R) Fat Free Dairy Whipped Topping

1. Preheat oven to 350u0b0F. Combine flour, sugar, cocoa, baking powder and salt in large mixing bowl. Add milk, oil and vanilla; mix until blended and smooth.
2. Spoon batter into ungreased 8- x 8-inch glass baking dish. Place cocoa mix in medium bowl. Add boiling water; mix well. Pour evenly over batter. Bake 30 minutes or until wooden pick inserted near center comes out clean.
3. Cool cake 10 minutes. Serve warm with Reddi-wip.

flour, granulated sugar, cocoa, baking powder, salt, milk, wessonuae, vanilla, no sugar, boiling water, reddi

Taken from www.myrecipes.com/recipe/cocoa-pudding-cake (may not work)