Chocolate-Fudge Pudding Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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1 serving = 1/2 cup Ingredients:
1/2 cup whole-wheat flour |
1/2 cup all-purpose flour |
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 fat free milk |
2 tablespoons vegetable oil |
2 teaspoons vanilla extract |
3/4 cup semisweet chocolate chips |
1 1/3 cups hot brewed coffee |
2/3 cup packed (splenda) no calorie sweetner |
1/4 cup chopped walnuts, toasted |
2 tablespoons confectioners' sugar, for dusting |
Directions:
1. 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.)
2. 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
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