Serves - 12 Per Serving
Prep time - 20 minutes
Bake time - 35-40 minutes
Stand time - 15 minutes

Cake Pudding
Vegetable oil spray 2 cups boiling water
2 cups All-Purpose flour ½ unsweetened cocoa powder
1 ½ cups sugar 1 ½ cups packed brown sugar
1/2 cup unsweetened cocoa powder
1 tablespoon plus 1 teaspoon baking powder
¼ teaspoon salt
1 cup milk
½ cup applesauce
2 teaspoons vanilla extract

Preheat oven to 350*F. Spray a 13 x 9 x 2 inch baking pan with vegetable oil spray; set aside.

In a large bowl, whisk together flour, sugar, cocoa, baking powder, and salt. Whisk in remaining cake ingredients, blending thoroughly. Pour into baking pan, spreading evenly.

In a large bowl, whisk together pudding ingredients until sugar and cocoa are dissolved. Pour carefully over batter. Pudding layer will be thin and runny.

Bake for 35 to 40 minutes, or until top is firm to the touch. A toothpick inserted in center of cake won't be an accurate test for doneness. Let cake "rest" for 15 minutes before cutting. To serve, slice cake and top with chocolate or strawberry sauce, or pool sauce on plate and top with cake.

Or Doc's favorite is to FREEZE LEFTOVERS for up to 2 months. (Yeah, right!) Enjoy