Chocolate-Fudge Pudding Cake Free Healthy Recipes
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. Makes 8 servings, about 1/2 cup each ACTIVE TIME: 20 minutes TOTAL TIME: 1 hour EASE OF PREPARATION: Moderate 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 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 
NUTRITION INFORMATION: Per serving: 220 calories; 7 g fat (1 g sat, 3 g mono); 27 mg cholesterol; 38 g carbohydrate; 4 g protein; 2 g fiber; 237 mg sodium. 2 1/2 Carbohydrate Servings
Exchanges: 2 1/2 other carbohydrate, 1 fat
Per serving with splenda: 157 calories, 20 g carbohydrate, 1 Carbohydrate Serving
TIP: 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. |
