Preheat oven to 350 degrees. Spray a 9" x 13" baking dish with non-stick cooking spray; set aside.

In a large bowl, combine flour, sugar, cocoa, baking powder and salt. Stir in remaining cake ingredients, blending thoroughly. Pour into baking pan, spreading evenly.

In another large bowl, whisk together pudding ingredients until sugar and
cocoa are dissolved. Pour carefully over batter. (Pudding layer will be thin and runny.)

Bake for 35 to 40 minutes, or until top is firm to the touch. (A toothpick test will not be accurate for doneness.) Let cake rest for 15 minutes before cutting.

To serve, slice cake and top with sauce or pool sauce on plate and top with cake slice.

Note: Cover and refrigerate leftovers for up to 7 days or wrap tightly and freeze for up to 2 months.

Nutrition Information:
152 Cal., 1 g. fat, 1.2 g. fiber