Pudding
1 cup all purpose flour
1/2 cup granulated sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1 tsp. vanilla 
3 tbsp. cocoa
3 tbsp. butter, melted
1/3 cup coarsely chopped bittersweet chocolate, (about 3 oz.)

Sauce
1/3 cup granulated sugar
1/4 cup brown sugar
2 tbsp. cocoa
1 cup cold water

Makes 8 Servings

Recipe from Chatelaine Cook Book

Preheat oven to 350 degrees.  Lightly grease an 8 cup (2L) casserole dish, preferably with a rounded bottom.  Place flour, 1/2 cup sugar, baking powder and salt in a large bowl.  Stir with a fork until well blended.  Then, beat in the milk and vanilla until you form a thick, fairly smooth batter.

Stir 3 tbsp. cocoa into the melted butter until evenly mixed.  Then, stir the butter cocoa mixture into the batter.  Add the chocolate and stir just until evenly distributed.  Turn into the prepared dish and smooth the top. 

Prepare the sauce immediately.  Stir remaining sugars with 2 tbsp. cocoa in a small bow.  Sprinkle the mixture over the batter.  Gradually pour the cold water evenly over the top of batter.  Do not stir the water into batter.

Bake in the center of the oven for 25 to 30 min. until the cake appears slightly glazed on top and the sauce is bubbling around the sides of the dish.  Spoon into desert dishes and serve hot with vanilla ice cream.