| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 1 | cup | all-purpose flour |
| 3/4 | cup | light brown sugar |
| 1/4 | cup | cocoa powder |
| 1 1/2 | teaspoons | baking powder |
| 1/4 | teaspoon | salt |
| 1/2 | cup | 2% low-fat milk |
| 2 | tablespoons | unsalted butter -- melted |
| 1 | teaspoon | vanilla extract |
| Pudding | ||
| 3/4 | cup | light brown sugar |
| 1/4 | cup | cocoa powder |
| 1 1/2 | cups | boiling water |
| vegetable cooking spray |
| Heat oven to 350°F. Spray and 8x8" square pan. Sift flour, sugar, cocoa powder, baking powder, and salt together. Mix the milk, butter, and vanilla together. Add the liquids to the dry mixture and mix just until no more dry flour is visible. Spread into pan. Sift the sugar and cocoa powder over cake batter. Carefully pour boiling water over top. Don't mix. Bake for 30 minutes. The center should bubble and look like an undercooked brownie. Let set for 15 minutes and then serve. Makes 8 servings |
| Per Serving: 206 Calories; 4g Fat (16.7% calories from fat); 3g Protein; 42g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 179mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates. |