upside down chocolate pudding – cake

    Whisk together:
          1 1/2 c.  Summers Sprouted Spelt or Sprouted Wheat Flour  
          1/2 c. Sucanat
          2 tsp. baking powder
          1/4 tsp. salt (opt)
     Place a small bowl in boiling water to melt:
          1/4 c. organic dark chocolate chips
          2 Tbsp. butter
     Cool and add: 
          3/4 c. liquid (milk or diluted dairy product)
          1 tsp. vanilla
     Stir liquid into flour mix.
     Add and evenly disperse: 
          1/2 c. chopped nuts
     Spread thick mix into high-sided greased 8 x 8 inch pan. 

Mix together until even:
          2 Tbsp. cocoa
          1/2 c. Sucanat
     Sprinkle evenly over batter.
     Gently pour 1 c. cold water over top.
     Bake at 350 for 40-50 minutes. Cake will rise to the top and
          pudding will sink to the bottom. Cool on rack until just warm.
          Spoon out cake and dip out pudding to spread around bottom
          of cake.
     Great served warm and topped with sweetened sour cream or
          whipping cream, but also great the second day!