1 c Flour
3/4 c Sugar
6 tb Unsweetened cocoa powder
1/2 c Milk
2 tb Oil
1 ts Baking powder
1/4 ts Salt
1 ts Vanilla
3/4 c Brown sugar
1 3/4 c Hot water
1/4 c Seedless raspberry jam
Recipe by: Sue Klapper
Heat oven to 350. In medium bowl stir together flour, sugar, 2 T. cocoa, milk, baking powder, salt and vanilla. Spread into greased 8 inch square baking pan. In medium bowl stir together remaining 4 T. cocoa, brown sugar and water. Pour over mixture in pan. Bake for 45 to 50 minutes or until pudding bubbles around edges. Remove from oven; let stand 20 minutes. Meanwhile, in small bowl stir jam until smooth. Drizzle each serving of warm pudding with jam. From: Irresistible Desserts – Land o Lake. —–