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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - March 19, 2010

Hot Fudge Pudding Cake

Serves: 9


        

  Download this recipe.

1 cup all-purpose soy flour
3/4 cup splenda
2 tablespoons baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup heavy cream
2 tablespoons vegetable oil
1 cup finely chopped nuts, optional
1 cup Brown SugarTwin, packed
1/4 cup baking cocoa
1 3/4 cups hot water


1. Preheat oven to 350-degrees F.

2. Mix the flour, Splenda, 2 tablespoons cocoa, baking powder and salt in a bowl. Pour in the cream and oil and blend. Stir in the nuts, if desired. Pour into an ungreased 9x9x2-inch square pan. Stir the brown sugar and cocoa together. Sprinkle over cake batter. Pour the hot water over the batter.

3. Place dessert into oven carefully. Bake at 350-degrees F. for 45 minutes. While hot, cut into squares; invert each square onto a dessert plate and spoon sauce over the cake. Garnish with whipped topping and chocolate curls as desired.


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