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Chocolate-Fudge Pudding Cake

Source: © EatingWell Magazine
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Rating: 3   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour
  8 servings, about 1/2 cup each
When you have a craving for a comforting dessert, try this pudding cake, which forms its own rich-tasting sauce as it bakes. The coffee flavor is subtle, but it adds complex depth to the cake's flavor.
RECIPE INGREDIENTS
1/2 cup  whole-wheat pastry flour (see Ingredient notes)
1/2 cup  all-purpose flour
1/3 cup  sugar or 3 tablespoons
1/4 cup  unsweetened cocoa powder, sifted
1 1/2 teaspoons  baking powder
1/2 teaspoon  salt
1   large egg
1/2 cup  1% milk
2 tablespoons  canola oil
2 teaspoons  vanilla extract
3/4 cup  semisweet 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

Ingredient Note:
Whole-wheat pastry flour--the whole-grain equivalent of cake flour--adds fiber and a rich, nutty taste.



Substituting with Splenda: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.
When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.
Chocolate-Fudge Pudding Cake Recipe at Cooking.com
DIRECTIONS
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. (It may look strange at this point, but don't worry. 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


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   8 servings, about 1/2 cup each
Calories: 220
Fat. Total: 7g
Protein: 4g
Carbohydrates, Total: 20g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 27mg
Sodium: 237mg
% Cal. from Fat: 29%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Margaret Reviewed: 09/22/2012
This is a really really easy recipe to make as I am someone who hates cooking and looks for an easy way out. This was a fab recipe and I will be using it again!!
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