Wednesday, March 14, 2012

Chocolate-Fudge Pudding Cake

For those times you just crave a chocolate dessert!  Yes, this cake really does form its own rich-tasting sauce as it bakes.

Serves - 8  /  Serving Size - approx. 1/2 cup each
Preparation Time: 20 minutes
Cooking Time: 30-35 minutes

1/2 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/3 cup sugar or 3 tablespoons Splenda Sugar Blend for Baking
1/4 cup unsweetened cocoa powder, sifted [used Dutch-processed]
1-1/2 tsp baking powder
1/2 tsp salt
1 large egg
1/2 cup 1% milk [used buttermilk - for an even moister cake]
2 Tblspn canola oil
2 tsp 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 [used Splenda brown sugar blend]
1/4 cup chopped walnuts or pecans, toasted
Confectioner's sugar for dusting

1.  Preheat oven 350ºF.  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.  Scrap 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 confectioner's sugar and serve hot or warm.

Exchanges:  2-1/2 other carb  /  1 fat
Calories - 220                         Sodium - 237mg
Total Fat - 7g                          Total Carbs - 38g
   Saturated Fat - 1g                     Dietary Fiber - 2g
   Monounsat Fat - 3g              Protein - 4g
Cholesterol - 27mg

Source:  The EatingWell Diabetes Cookbook by Joyce Hendley and The Editors of EatingWell


  • As strange as it sounds and looks, pouring 1-1/3 cups of coffee over this batter, really does turn into a very thick sauce.  And just as the recipe stated, you really don't taste the coffee.
  • For added nutrition, I added 1 teaspoon of wheat germ.
  • Due to some dietary restrictions for a few days, I refrained from adding the nuts.  Next time definitely.
  • Even though the confectioner's sugar would give this dessert a beautiful presentation, it's really not necessary.  This cake is rich all by itself without adding more sugar.
  • If you want to enjoy the decadent smell of chocolate throughout the house, look no further.

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