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.
| Prep Time: | 20 minutes |
| Ready in: | 1 hour |
| Yield: | 8 servings, about 1/2 cup each |
| Ease of Prep: | Moderate |
| 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 Splenda Sugar Blend for Baking (see Ingredient notes) | |
| 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 | |
Recipe 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
Ingredient Notes: 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.
Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy, diabetes appropriate.
| Nutrition Information | ||||||||
| Servings Per Recipe: 8 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 220 cal | Carbohydrate Servings: | 2 1/2 | |||||
| Carbohydrates: | 20 g | Dietary Fiber: | 2 g | Cholesterol: | 27 mg | |||
| Fat: | 7 g | Sodium: | 237 mg | Saturated Fat: | 1 g | |||
| Protein: | 4 g | Potassium: | 105 mg | Monounsaturated Fat: | 3 g | |||
| Exchanges: | 21/2 other carbohydrate, 1 fat | |||||||
Member Comments On...
Chocolate-Fudge Pudding Cake
0 |
ariel cuz its all underwater most enough time and you could do the place up with thing which remind people of beaches uunderwater and mermaids like put sea shells just about everywhere and stuff.... o and make sure its nothing that may break easy or will get messed up easy cuz guys will want to mess it up i am sure... there very immature hahaha good luck and have fun at homecomingUne fois votre code RIO va etre sera probablement envoye vous pouvez acceder a l'offre la mieux adaptee besoins. http://www.releve-identite-operateur.fr
Join Us