Chocolate Pudding Cake
Light & Tasty
Comforting, warm and decadent, this moist cake and rich sauce from Sue Ross of Casa Grande, Arizona are a perfect supper-time finale.
SERVINGS: 9
CATEGORY: Low Fat
METHOD: Baked
TIME: Prep: 15 min. Bake: 40 min.
Ingredients:
- 1/2 cup sugar
- Sugar substitute equivalent to 1/4 cup sugar
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons baking cocoa
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup fat-free milk
- TOPPING:
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- Sugar substitute equivalent to 1/4 cup sugar
- 2 tablespoons baking cocoa
- 1 cup cold water
- 3 cups fat-free vanilla ice cream
Directions:
In a large mixing bowl, beat the sugar, sugar substitute, butter and vanilla. Combine the flour, cocoa, baking powder and salt; add to sugar mixture alternately with milk. Spread into an 8-in. square baking dish coated with cooking spray.
For topping, in a small bowl, combine the sugars, sugar substitute and cocoa. Sprinkle over batter. Pour water over topping. Bake at 350° for 37-42 minutes or until top is set and edges pull away from sides of dish. Serve warm with ice cream. Yield: 9 servings.