Hot Fudge Pudding Cake
Serving Size: 9
Preparation Time: 0:11
1 cup all-purpose flour
1/2 cup sugar
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup skim milk
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1/3 cup sugar
2 tablespoons unsweetened cocoa
1/8 teaspoon salt
1 cup boiling water
4 cups vanilla ice milk
Combine flour, sugar, cocoa, baking powder, and salt in a medium bowl, and stir well.
Combine skim milk, oil, and vanilla; add to dry ingredients, and stir well. Spoon batter into a 9-inch square baking pan.
Combine 1/3 cup sugar and next 2 ingredients. Sprinkle over batter.
Pour 1-1/2 cups boiling water over batter. (Do not stir).
Bake at 350 degrees for 30 minutes or until cake springs back when lightly touched in center. Yield: 9 servings (serving size: 1 [3 x 3-inch] piece and 1/2 cup ice milk).
Notes: It may taste like you’re splurging, but this cocoa-laced pudding cake is really a heart-healthy treat, says registered dietitian Susan Hagins White, of Surfside Beach, South Carolina.
Serving Ideas: Serve topped with ice milk.
Per serving: 228 Calories; 5g Fat (17% calories from fat); 5g Protein; 45g Carbohydrate; 8mg Cholesterol; 188mg Sodium
Tags: baking powder, carbohydrate, hot fudge pudding cake, purpose flour, surfside beach south carolina, unsweetened cocoa, vanilla ice
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