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Hot Fudge Pudding Cake

January/February 1991

Your rating: None Average: 3.8 (128 votes)

Serve this dense, fudgy pudding cake with vanilla frozen yogurt.



READER'S COMMENT:
"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...
Hot Fudge Pudding Cake Recipe

Makes: 12 servings

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Total Time:

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup nonfat milk
  • 1 large egg, lightly beaten
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1/4 cup pecan halves, toasted (see Tip)
  • 3/4 cup brown sugar
  • 1 1/3 cups hot strong coffee

Preparation

  1. Preheat oven to 375°F. Lightly coat an 8-by-8-inch baking dish with cooking spray.
  2. 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.
  3. 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 & Notes

  • 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

Per serving: 142 calories; 5 g fat (1 g sat, 3 g mono); 18 mg cholesterol; 24 g carbohydrates; 2 g protein; 1 g fiber; 204 mg sodium; 114 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 other carbohydrate, 1 fat


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