Ingredients

1 cup (250 mL) soft stone ground whole wheat flour

3/4 cup (175 mL) granulated sugar 2 tbsp. (30 mL) cocoa

2 tsp. (20 mL) baking powder 1/4 tsp. (2 mL) salt

1/2 cup (125 mL)) fat free milk

2 tbsp. (30 mL) prune puree* 2 tsp. (5 mL) vanilla

1 cup (250 mL) packed brown sugar

1/4 cup (60 mL) cocoa

Preparation

  1. Preheat oven to 350 °F (180 °C).

  2. Mix together in a 9 x9 x 2 inch ungreased baking pan. 1 cup (250 mL) soft stone ground whole wheat flour 3/4 cup (175 mL) granulated sugar 2 tbsp. (30 mL) cocoa 2 tsp. (20 mL) baking powder 1/4 tsp. (2 mL) salt

  3. Mix in and spread evenly in pan. 1/2 cup (125 mL)) fat free milk 2 tbsp. (30 mL) prune puree* 2 tsp. (5 mL) vanilla

  4. Sprinkle evenly with a mixture of brown sugar and cocoa and spread evenly. 1 cup (250 mL) packed brown sugar 1/4 cup (60 mL) cocoa

  5. Pour hot water over batter. 1 3/4 cups (425 mL) very hot water Bake until batter springs back, about 30 minutes

*Prune puree: In food processor or blender combine 1 1/3 cups (325 mL) pitted prunes and 6 tbsp. (90 mL) water. Pulse on and off until prunes are finely chopped. Yield: 1 cup (250 mL).