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Chocolate-Fudge Pudding Cake

Fall 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4.1 (72 votes)

When you have a craving for a comforting dessert, try this pudding cake, which forms its own rich-tasting sauce as it bakes. The coffee flavor is subtle, but it adds complex depth to the cake's flavor.



READER'S COMMENT:
"Very good cake! Mine wasn't as moist and "pudding-y" as I expected it would be, but it was satisfying for a low-calorie chocolate cake. Next time I would omit the chocolate chips, since it was a bit too rich with them for me. I would...
Chocolate-Fudge Pudding Cake Recipe

Makes: 8 servings, about 1/2 cup each

Active Time:

Total Time:

Ingredients

  • 1/2 cup whole-wheat pastry flour, (see Ingredient notes)
  • 1/2 cup all-purpose flour
  • 1/3 cup sugar or 3 tablespoons Splenda Sugar Blend for Baking (see Ingredient notes)
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup 1% milk
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 3/4 cup semisweet chocolate chips, (optional)
  • 1 1/3 cups hot brewed coffee
  • 2/3 cup packed light brown sugar, or Splenda Granular
  • 1/4 cup chopped walnuts, or pecans, toasted
  • Confectioners' sugar, for dusting

Preparation

  1. Preheat oven to 350°F. Coat a 1 1/2- to 2-quart baking dish with cooking spray. Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl. Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture; stir with a rubber spatula until just combined. Fold in chocolate chips, if using. Scrape the batter into the prepared baking dish. Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don't worry. During baking, cake forms on top with sauce underneath.)
  2. Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes. Let cool for at least 10 minutes. Dust with confectioners' sugar and serve hot or warm

Tips & Notes

  • Ingredient Notes: Whole-wheat pastry flour--the whole-grain equivalent of cake flour--adds fiber and a rich, nutty taste.
  • Substituting with Splenda: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.
  • When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.

Nutrition

Per serving: 220 calories; 7 g fat (1 g sat, 3 g mono); 27 mg cholesterol; 38 g carbohydrates; 4 g protein; 2 g fiber; 237 mg sodium; 105 mg potassium.

Carbohydrate Servings: 2 1/2

Exchanges: 21/2 other carbohydrate, 1 fat

Nutrition Note: Per serving with Splenda: 1 Carbohydrate Serving, 157 calories, 20 g carbohydrate


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