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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
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

Printed from tasteofhome.com May 16, 2008

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Chocolate Pudding Cake cont.

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.