Yield: 6 servings
|1 cup||Unsifted all-purpose flour|
|½ cup||Granulated sugar|
|6 tablespoons||Unsweetened cocoa powder|
|2 teaspoons||Baking powder|
|2 tablespoons||Vegetable oil|
|1 teaspoon||Vanilla extract|
|½ cup||Finely chopped toasted hazelnuts or walnuts|
|½ cup||Firmly packed dark-brown sugar|
|1¼ cup||Cold water|
1. Heat oven to 350'F. Lightly grease 9-inch-square baking pan. In medium-size bowl, combine flour, granulated sugar, 3 T cocoa powder, the baking powder, and salt. Stir in milk, oil, and vanilla until smooth; fold in nuts. Spread batter in greased pan.
2. In small bowl, combine brown sugar and remaining 3 tablespoons cocoa powder; Sprinkle over batter. In small saucepan over low heat or microwave-safe cup in the microwave, heat water just until hot, about 160'F; pour hot water over batter.
3. Bake 45 minutes or until top is crusty and pudding on bottom is thickened. Serve warm.
Nutritional information per serving-protein: 5 grams, fat: 12 grams carbohydrate: 55 grams: fiber: 3 grams sodium: 308 milligrams cholesterol: 3 milligrams calories: 337.
Country Living/April/93 Scanned & fixed by DP & GG