Warm Chocolate Pudding Cake
Points: 3 per piece
¾ cup all purpose flour
¾ cup granulated Splenda
1/3 cup + ¼ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon instant – coffee powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup low-fat (1 %) milk
1 tablespoon unsalted butter, melted
1 ½ teaspoons vanilla extract
1/3 cup packed dark brown sugar
1 2/3 cups boiling water
1. Preheat the oven to 350 degrees.
Spray a 9-inch-square baking pan with nonstick spray.
2. Combine the flour, granulated sugar, the 1/3 cup of
cocoa powder, coffee powder, baking soda, and salt in
a large bowl. Make a well in the center, and pour in
the milk, melted butter, and vanilla.
Stir just until blended: spoon the batter evenly into the pan.
3. Combine the brown sugar and the additional ¼ cup cocoa
powder in a small bowl. Sprinkle evenly over the batter.
Gently pour the boiling water in a zigzag fashion over
the top: do not stir. Bake until the top of the pudding
is set, about 35 min. Cool on a rack at least 30 minutes.
Cut into 9 squares and serve warm or at room temp.
Per serving (1 square) 165 Cal, 2 g Fat, 1 g Sat Fat,
0 g Trans Fat, 4 mg Chol, 220 mg Sod, 37 g Car,
2 g Fiber, 3 g Protein, 94 mg Calc.
Points value 3.