Rating: 3.57 stars
10 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 3

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

Source: EatingWell Magazine, January/February 1991

Gallery

Recipe Summary test

total:
1 hr
Servings:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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

143 calories; protein 2.4g; carbohydrates 24.1g; dietary fiber 1.1g; sugars 15.2g; fat 4.6g; saturated fat 0.6g; cholesterol 15.7mg; vitamin a iu 25.2IU; folate 4.1mcg; calcium 44.6mg; iron 0.9mg; magnesium 16.8mg; potassium 93.3mg; sodium 202.5mg; thiamin 0.1mg; added sugar 14g.

1 1/2 other carbohydrate, 1 fat

Advertisement