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Hot Fudge Pudding

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  1 Hour
  12 servings
Serve this dense, fudgy pudding cake with vanilla frozen yogurt.
RECIPE INGREDIENTS
1 cup  all-purpose flour
1/3 cup  sugar
1/4 cup  unsweetened cocoa powder
2 teaspoons  baking powder
1/2 teaspoon  salt
1/2 cup  nonfat milk
1   large egg, lightly beaten
2 tablespoons  canola oil
1 teaspoon  vanilla extract
1/4 cup  pecan halves, toasted (see Tip)
3/4 cup  brown sugar
1 1/3 cups  hot strong coffee

Tip: : To toast pecan halves: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
DIRECTIONS
Preheat oven to 375°F. Lightly coat an 8-by-8-inch baking dish with cooking spray.


Stir together flour, sugar, cocoa, baking powder and salt in a large bowl. Combine milk, egg, oil and vanilla in a glass measuring cup. Make a well in center of the dry ingredients and gradually pour in the milk mixture, stirring until combined. Stir in pecans. Spoon into the prepared pan and spread evenly.


Dissolve brown sugar in coffee; spoon over batter. Bake until a toothpick inserted in center comes out clean, about 25 minutes. Let stand for 10 minutes; serve hot or warm.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Warm Souffles & Pudding Cakes
Nutrition Facts per Serving
Yield:   12 servings
Calories: 143
Fat. Total: 5g
Protein: 2g
Carbohydrates, Total: 24g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 18mg
Sodium: 204mg
% Cal. from Fat: 31%
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