Chocolate Pudding Cake II

This is a very reliable recipe, and one I've been enjoying since my childhood. Although this is not a pretty thing, it makes an awesome cake that sort-of floats in a thick chocolaty sauce.

How many rich-tasting deserts use only 2 T of oil for the entire 8 servings? No eggs, either. So I like this because its fairly low fat, but lots of flavor.

Note: I bake this for about 5 minutes less than they suggest. I think this results in a generous amount of the pudding. Cooking longer, or letting it sit for a long time, changes the ratio between sauce and cake, and not in a good way.