1 cup unbleached all-purpose flour, ³/₄ cup granulated sugar, 1 teaspoon baking soda, ³/₄ teaspoon baking powder, ¹/₄ teaspoon salt, ¹/₂ cup cocoa powder, ¹/₂ skim buttermilk, ¹/₂ cup unsweetened applesauce, 1 teaspoon vanilla, ¹/₂ teaspoon peppermint extract, ³/₄ cup packed light brown sugar, 1 cup water, 2 tablespoons boiling water.

Preheat the oven to 350°F. coat a 12'' x 8'' baking dish with no-stick spray. Set aside.

In a large bowl, combine the flour, granulated sugar, baking soda, baking powder, salt, and ¼ cup of cocoa. Whisk to mix.

Add the buttermilk, applesauce, vanilla, and peppermint extract. Stir just until the dry ingredients are well-incorporated. Do not overbeat; the batter will look like brownie batter and will look a bit lumpy because of the applesauce. Pour into the prepared pan.

In a small bowl, combine the brown sugar and remaining ¼ cup cocoa. Mix well. Sprinkle over the batter. Pour on the water; do not stir.

Transfer carefully to the over. Bake for 25 to 30 minutes, or until the top is set and the cake moves away from the side of the pan. Cool on a wire rack for 20 to 30 minutes.

To serve, scoop the cake out of the pan with a pancake tuner, turning each piece upside down on a plate so the pudding is on top.

Note : This cake tastes best warm. If the cake has cooled, place individual pieces on a microwaveable plate and microwave on high power for 30 seconds, or until warm.

Calories : 208
Total fat : 1 g.
Saturated fat : 0.5 g.
Cholesterol : 1 mg.
Sodium : 293 mg.
Dietary fiber : 5 g.