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Hot Fudge Pudding Cake

Hot Fudge Pudding Cake
“My mom used to make a recipe like this when I was younger. I decided to make some healthy changes, and this version is as good, if not better than the original. Being a dietitian, I love to come up with ways to lighten up recipes. I would bake all the time if I could!” Jackie Termont - Elkhart, Indiana
9 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup sugar, divided
  • 3 tablespoons plus 1/4 cup baking cocoa, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup fat-free milk
  • 1/3 cup prune baby food
  • 1-1/2 teaspoons vanilla extract
  • 1/4 cup plus 2 tablespoons packed brown sugar
  • 1-1/4 cups boiling water

Directions

  • In a large bowl, combine the flour, 3/4 cup sugar, 3 tablespoons
  • cocoa, baking powder and salt. In another bowl, combine the milk,
  • baby food and vanilla. Stir into dry ingredients just until
  • moistened. Spread into an 8-in. square baking dish coated with
  • cooking spray.
  • Combine brown sugar with remaining sugar and cocoa; sprinkle over the
  • batter. Carefully pour water over the top (do not stir). Bake,
  • uncovered, at 350° for 28-32 minutes or until top is set and
  • edges pull away from sides of dish. Serve warm. Yield: 9 servings.
Nutrition Facts: 1 serving equals 196 calories,
© Taste of Home 2013

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Hot Fudge Pudding Cake (continued)

Nutrition Facts: 1 g fat (trace saturated fat), trace cholesterol, 164 mg sodium, 46 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013