Serve this dense, fudgy pudding cake with vanilla frozen yogurt. Source: EatingWell Magazine, January/February 1991

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Lightly coat an 8-by-8-inch baking dish with cooking spray.

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  • Stir together flour, sugar, cocoa, baking powder and salt in a large bowl. Combine milk, egg, oil and vanilla in a glass measuring cup. Make a well in center of the dry ingredients and gradually pour in the milk mixture, stirring until combined. Stir in pecans. Spoon into the prepared pan and spread evenly.

  • Dissolve brown sugar in coffee; spoon over batter. Bake until a toothpick inserted in center comes out clean, about 25 minutes. Let stand for 10 minutes; serve hot or warm.

Tips

Tip: To toast pecan halves: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition Facts

142 calories; 4.6 g total fat; 0.6 g saturated fat; 16 mg cholesterol; 202 mg sodium. 93 mg potassium; 24.1 g carbohydrates; 1.1 g fiber; 15 g sugar; 2.4 g protein; 25 IU vitamin a iu; 4 mcg folate; 45 mg calcium; 1 mg iron; 17 mg magnesium; 14 g added sugar;

Reviews (14)

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14 Ratings
  • 5 star values: 2
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
02/14/2018
I've made this recipe for YEARS! I figured it was time to review. This is a treat for coffee lovers and it's so simple to make. Basically takes one bowl. I think it's really low calorie for what it tastes like. This is best eaten warm with a small amount of vanilla ice cream (or coconut ice-cream frozen yogurt) and a few slices of strawberries. The berries really are delicious with the coffee sauce. This isn't the most decadent or chocolate-y of desserts. But it's one of those that I always end up making a few times a year especially for Valentines Day. Read More
Rating: 5 stars
03/14/2017
I will definitely make this again. I made a change though - I used 1/2 cup of coffee instead of 1 and 1/3 cup. Just seemed like that would be too much and I didn't want it to be super soupy. It turned out amazing. The bottoms are still fudgy and the top is cakey. I highly recommend this recipe. Read More
Rating: 1 stars
11/14/2015
Soupy brownie This looked good but came out awful. A bland brownie sitting in a pool of coffee. Read More
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Rating: 4 stars
02/22/2013
according to the serving size its not low cal. may as well make a normal cake. Read More
Rating: 2 stars
08/28/2012
Calories/fat The thing about this is if you cut an 8x8 pan into 12 portions you are only getting a tiny portion. I'm sure if you can only eat a mouthful of something then you can make any dessert. Read More
Rating: 4 stars
01/09/2012
You can make it thicker There is a similar recipe on this site for Chocolate-Fudge Pudding Cake. The difference is that it bakes at 350 for 30-35 minutes so according to reviews it turns out thicker. That recipe also uses splenda for those of us who are watching our blood sugar. Also remember that the amount of flour differs each time you measure it in a cup instead of by weight so you could be getting a littl etoo much or not enough flour which could cause the pudding to be more like syrup. Of course if you go into it thinking you'll get a sauce for your cake & not pudding you will be happy either way.;-) Read More
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Rating: 4 stars
10/30/2011
Trouble with this and too many other recipes is that the serving size is not indicated. At least an approximate should be given. Also the sugar content should be given for diabetics like myself. Read More
Rating: 4 stars
10/30/2011
I was thinking the same thing as well...but actually if it makes 12 servings then cut it into 12 equal pieces and that would be one serving. I have not tried them but they sound good. Read More
Rating: 4 stars
10/30/2011
I made this cake and it was to die for. Very simple and really great. Read More
Rating: 4 stars
10/30/2011
DELICIOUS! Read More
Rating: 4 stars
10/30/2011
ABSOLUTELY FANTASTIC! Read More
Rating: 4 stars
10/29/2011
if i dont make this in triple batches i am very unpopular. Read More
Rating: 4 stars
10/29/2011
I added about 1/4 cup (didn't measure actually) semi-sweet chocolate chips. The flavor was very nice and chocolatey. I also reduced the brown sugar to 1/2 cup. The cake ended up floating on a very soupy layer. I don't know if the smaller amount of brown sugar was the cause but next time I will use less coffee--maybe a scant cup--along with the lower amount of brown sugar. All-in-all great flavor even with less sugar but still needs some tweaking to get a thicker sauce. Read More
Rating: 1 stars
10/29/2011
Hot Fudge Pudding Cake I do not know why this recipe has the word pudding in it. You can't mix coffee and brown sugar and come up with pudding. You get very sweet coffee underneath you cake. I would prefer to make the 2 minute microwave chocolate cake in a mug make some sugar free chocolate pudding and layer with vanilla yogurt on top. I prefer to drink my coffee with my cake. I don't like my cake floating in overly sweetened coffee Pros: No pudding! Cons: Chocolate! Read More