10, twigs
1/2 cup white sugar
1 teaspoon baking powder
3/4 cup water
1/4 cup unsweetened cocoa powder
3/4 cup white sugar
2 teaspoons vanilla extract
2 tablespoons milk
Beat all-purpose flour in a large bowl, leaving 1 tablespoon at the bottom. Let stand; stir in sugar, baking powder, cocoa and 1/2 cup water. In large glass or metal bowl, combine milk and cocoa mixture. Beat on medium speed, scraping bowl often, until creamy. Pour into prepared pan.
Pour filling into apple or apple pie shell, allowing 1 cup to run over top. Refrigerate for at least 1 hour.
Meanwhile, bring a large pot of water to a boil. Pour in sugar in mug and half-strength cocoa, 1 cup at a time, until mixture just comes to full rolling boil. Stir until mixture thickens. Serve over apple or apple layer.