Serve this dense, fudgy pudding cake with vanilla frozen yogurt.
- 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
Preheat oven to 375 degrees F. Lightly coat an 8 x 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.
Tip: To toast pecan halves, spread nuts on a baking sheet and bake at 350 degrees F, stirring once, until fragrant, 7 to 9 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
143 calories; 5g total fat; 1g total saturated fat; 18mg cholesterol; 204mg sodium; 24g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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