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Brownie Pudding, Part II

Posted Jan 27 2009 8:19pm


What is one to do when you're throwing a dinner party and you really want to experiment with a new dessert, but you already have a big batch of luscious gooey brownie pudding sitting on the counter?

You bake the Honey-Apple-Rum-Raisin-Dark Chocolate cake anyway... and serve it in an ample puddle of brownie pudding!



(topped with whipped cream, of course...)



Honey-Apple-Rum-Raisin-Dark Chocolate Cake

1⁄4 cup golden raisins
2 T spiced rum
2 1⁄4 cups flour
2 1⁄4 tsp. baking powder
3⁄4 tsp. baking soda
1 tsp. ground cinnamon
3 large eggs
1 1⁄3 cups raw sugar
1⁄3 cup honey
2⁄3 cup olive oil
1⁄2 cup applesauce, slightly rounded

1 cup dark chocolate chips

~ Preheat the oven to 350 degrees. Coat a 13X9" baking pan with cooking spray.

~ Pour the raisins and rum in a jar, and shake to combine. Let stand for 30 minutes.

~ Stir together the flour, baking powder, baking soda and cinnamon.

~ Beat the eggs, then add the raw sugar and honey and continue to beat until mixture is smooth.

~ Gradually add the olive oil to the egg mixture, beating until blended.

~ On low speed, beat in the flour mixture alternately with the applesauce, in two batches each.

~ Fold in the chocolate chips, raisins, and rum soaking liquid.

~ Pour the batter into prepared pan, and bake for about 30 minutes - until a cake tester or toothpick inserted in the center of cake comes out clean. Allow the cake to cool in the pan for about 15 minutes, then turn out onto rack or slice and serve from the pan.

~ Serve with brownie pudding and whipped cream...

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