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Chocolate Pudding Cake

Comforting, warm and decadent, this moist cake and rich sauce from Sue Ross of Casa Grande, Arizona are a perfect supper-time finale.

9 ServingsPrep: 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 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

2 of 2

Chocolate Pudding Cake (continued)

Directions (continued)

from sides of dish. Serve warm with ice cream. Yield: 9 servings.

Nutrition Facts: 1 piece with 1/3 cup ice cream equals 261 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 203 mg sodium, 55 g carbohydrate, 1 g fiber, 4 g protein.