Brownie Pudding

3/4 Cup Flour
1 Cup Splenda Granular
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Salt
1/3 Cup plus 1/4 Cup Hershey's Cocoa Powder
1/2 Cup Skim Milk
1 Tablespoon Fat Free Margarine
1 teaspoon Vanilla Extract
1/3 Cup Brown Sugar
1 3/4 Cups Boiling Water

Preheat oven to 350 degrees. Spray an 8X8 inch baking dish with butter flavored cooking spray. Combine flour, Splenda, baking powder, baking soda, salt and 1/3 cup of the cocoa in a medium bowl. Combine milk, margarine and vanilla in a small bowl; then stir into the dry ingredients just until blended. Spoon batter evenly into the prepared baking dish. Combine the brown sugar and remaining 1/4 cup of cocoa powder in a small bowl. Sprinkle evenly over the batter. Pour the boiling water gently over the top; do not stir. Bake for 20-25 minutes or until a toothpick inserted into the center of the brownie layer comes out clean. Cool 10 minutes. Cut into 6 pieces and serve warm. When you serve this, you want to flip the cake (if you can) so that the pudding is on top and the brownie is on the bottom. Serve with a couple of tablespoons of fat free cool whip on top (optional).

 Serves: 6
Per Serving: 133 Calories; 1g Fat (8.1% calories from fat); 4g Protein; 30g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 493mg Sodium. Exchanges: 1 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. WWP: 2 (www.AimeesAdventures.com)