Chocolaty Pudding Cake

1 c Unbleached all purpose flour

1 c Sugar

1/2 c Cocoa powder

2 ts Baking powder

1/2 c Soy milk

= (or rice or almond milk) 2 tb Vegetable oil

1/2 c Chopped walnuts

1 1/4 c Hot water

Recipe by: JOY BROCKMAN (AUFJ96B) Preheat the oven to 350 degrees. Lightly oil a 9-inch square baking pan. In a large bowl, mix the flour, 1/2 C. of the sugar, 1/4 C. of the cocoa, and the baking powder. Stir in the soy milk and add the walnuts. Spread the cake mixture in the baking pan and sprinkle with remaining 1/2 C. of sugar and 1/4 C. of cocoa. Pour the hot water over the entire cake batter. Bake for 35 to 40 minutes, or until the cake is set and the chocolate sauce is bubbly. If you are subbing for the soy milk, I suggest almond rather than rice milk, since rice milk can tend to have abit of an aftertaste.
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