Chocolate Rum Pudding Cake Recipe

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar, divided
• 1/2 cup Dutch processed cocoa powder, divided
• 1/2 cup plain soy milk
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon rum extract (or just use 1 more teaspoon vanilla if you dont have rum)
• 1/2 cup boiling water
• 1/2 cup pure maple syrup
• 1/4 cup light rum

1. Boil some water in a teakettle, preheat oven to 350 degrees F, and grease a 9-inch springform round cake pan.
2. Sift together flour, baking powder, baking soda, salt, 3/4 cup of the sugar, and 1/4 cup of the cocoa.
3. Add the soy milk, oil, and extracts, and mix into a thick batter.
4. Spread batter into cake pan.
5. Sprinkle the top with the remaining cocoa and sugar.
6. Pour the boiling water into a glass measuring cup, add the maple syrup and rum to the water, and pour this mixture on top of the cake batter.
7. Place cake on a cookie sheet in case of pudding overflow and bake for 30 to 35 minutes.
8. Let cool just a bit; while the cake is still warm, place it on a large plate (your plate should have a slight edge to prevent spillage).
9. Throw on a scoop of vanilla soy ice cream if you like, and youve got yourself one impressive dessert.

flour, baking powder, baking soda, salt, sugar, dutch, soy milk, canola oil, vanilla, rum, boiling water, maple syrup, light rum

Taken from www.chowhound.com/recipes/chocolate-rum-pudding-cake-10141 (may not work)