Picks and Pans Review: Recipe

updated 12/11/1989 AT 01:00 AM EST

originally published 12/11/1989 AT 01:00 AM EST

>Black and White Chocolate Pudding Cake

Quick, easy and eggless:

Grease an 8" square x 2" deep baking pan. Preheat oven to 350 degrees. Position rack in center of oven.

In a mixing bowl, blend well: 1 cup unsifted all-purpose flour 2/3 cup granulated sugar 4 tbs unsweetened cocoa 2 tsp baking powder ¼ tsp ground cinnamon ½ tsp instant espresso coffee powder ¼ tsp salt

With a wooden spoon, beat into the dry ingredients above: ½ cup lowfat milk ¼ cup light vegetable oil 1 tsp vanilla extract 2 oz white chocolate, chopped coarsely (optional)

Spoon batter evenly into prepared pan.

In a small bowl, stir together, then spread evenly on top of the batter: 2/3 cup granulated sugar 2 tbs unsweetened cocoa

Pour over cake. Do not stir: 1 cup boiling water

Bake 35 minutes, or until the top looks crisp and a cake tester comes out clean. Serve warm, spooned from the pan, topped with low-fat vanilla yogurt or heavy cream.

—from A Piece of Cake, Susan G. Purdy

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