Chocolate Fudge Pudding Cake - KCTV5

Chocolate Fudge Pudding Cake

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FAIRWAY, KS (KCTV) - Chocolate Fudge Pudding Cake
courtesy of Susan Mills-Gray, MU Extension / eatingwell.com

Makes: 8 servings, about 1/2 cup each

·    1/2 cup whole-wheat flour

·    1/2 cup all-purpose flour

·    1/3 cup sugar or 3 tablespoons Splenda Sugar Blend for Baking 

·    1/4 cup unsweetened cocoa powder, sifted

·    1 1/2 teaspoons baking powder

·    1/2 teaspoon salt

·    1 large egg

·    1/2 cup skim  milk

·    2 tablespoons canola oil

·    2 teaspoons vanilla extract

·    3/4 cup semisweet dark chocolate chips, (optional)

·    1 1/3 cups hot brewed coffee

·    2/3 cup packed light brown sugar, or Splenda Granular

·    1/4 cup chopped walnuts, or pecans, toasted

·    Confectioners' sugar, for dusting

Preheat oven to 350°F. Coat a 1 1/2- to 2-quart baking dish with cooking spray. Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl. Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture; stir with a rubber spatula until just combined. Fold in chocolate chips, if using. Scrape the batter into the prepared baking dish. Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (During baking, cake forms on top with sauce underneath.)   Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes. Let cool for at least 10 minutes. Dust with confectioners' sugar and serve hot or warm.


220 calories; 7 g fat (1 g sat, 3 g mono); 27 mg cholesterol; 38 g carbohydrates; 4 g protein; 2 g fiber; 237 mg sodium. 



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