Chocolate Pudding Cake 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 Printed from tasteofhome.com May 16, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chocolate Pudding Cake cont. 2 tablespoons baking cocoa 1 cup cold water 3 cups fat-free vanilla ice cream 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. Printed from tasteofhome.com May 16, 2008 Copyright Reiman Media Group, Inc © 2008

	Chocolate Pudding Cake Yield: 9 servings. Printed from tasteofhome.com May 16, 2008 Copyright Reiman Media Group, Inc © 2008