"Magical Mystery Chocolate Cake" (page 446) truly is mysterious! The biggest mystery to me, though, is how I even ended up with something edible, after realizing halfway through I failed to follow the instructions correctly (note in instruction #2 you are to add just half the cocoa powder at this point, oops!). Upon discovering my mistake, my first thought was to start completely over, but I had used the last of my cocoa powder and sugar, and I didn't feel like going to the store for more, or throwing out my efforts altogether, so I improvised and continued on. Luck was with me! The magic pulled through and I ended up with a most extraordinary and delicious cake. The unusual preparation (spreading a thick batter into the bottom of a pan and topping with a very liquid concoction of sugar-cocoa-water) results in a final chocolaty confection that is densely cake-like on the bottom, moist pudding in the middle, and like the crispy top of a brownie on the surface. The recipe calls for ¼ of oil, but I replaced this with prune purée (I used a small container of baby food prunes; applesauce would work just as well). Try this cake if you are feeling adventurous!
Keeping it "McDougall Friendly" checklist:
ü Use whole wheat pastry flour instead of all-purpose (white) flour.
ü Replace the oil with an equal amount of prune purée or unsweetened applesauce.