Chocolate Pudding Cake
(Makes 6-8 servings)

Ingredients:
1 1/4 cups Florida Crystals natural sugar
1 cup flour
2 teaspoons baking powder
1⁄8 teaspoon salt
1 ounce unsweetened chocolate
2 tablespoons vegan butter
1/2 cup soy milk or coconut milk
1/2 teaspoon vanilla extract
1/2 cup Hain brown sugar
4 tablespoons unsweetened cocoa
1 cup cold water

Preparation:
Sift 3⁄4 cup of sugar together with flour, baking powder, and salt. Melt the chocolate and margarine gently using a double-boiler or directly on the burner over warm-low heat, stirring frequently. Add the melted chocolate and margarine to the dry ingredients, to create a batter. Add the soy milk and vanilla to the batter.

Pour the batter into a greased 9-by-9-inch pan, covering the bottom of the pan. Combine the remaining half-cup sugar with brown sugar and cocoa. Sprinkle the sugar and cocoa mix evenly over the top of the batter. Now, pour the water directly on the top layer. Do not mix the water into your cake; it will naturally seep in of its own accord, causing the cake to take on a wonderfully decadent hot fudge texture in areas of the overall moist chocolate cake effect.

Bake for 40 minutes at 325 degrees F. Serve hot, topped with vegan ice cream; refrigerate the rest and enjoy it cold, without topping, the next day.