Best Chocolate Pudding Cake Low Calorie Recipes
CHOCOLATE PUDDING CAKE (LOW CALORIE)
You'd never know this cake is low calorie and has only 1 gram of fat per serving. It doesn't have to be served warm -- it was good even after being in the fridge.
Provided by wife2abadge
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Spray a 13 x 9 x 2-inch baking pan with cooking spray and set aside.
- In a large bowl, whisk together flour, sugar, cocoa, baking powder, and salt.
- Whisk in remaining cake ingredients, blending thoroughly.
- Pour into baking pan, spreading evenly.
- In a large bowl, whisk together pudding ingredients until sugar and cocoa are dissolved.
- Pour carefully over batter.
- Pudding layer will be thin and runny.
- Bake for 35-40 minutes, or until top is firm to the touch. (toothpick inserted will not be an accurate test for doneness)
- Let cake rest for 15 minutes before cutting. Cover and refrigerate leftovers for up to 7 days or wrap tightly and freeze for up to 2 months.
LOW FAT CHOCOLATE-FUDGE PUDDING CAKE
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. From the Food Network.
Provided by xpnsve
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 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.)
- Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes.
LOW FAT, LOW CARB, 55-SECOND WHEAT-FREE CHOCOLATE PUDDING CAKE
This is my version of the microwave chocolate cake - only I don't cook it for the full minute - stopping just short of a minute yields a pudding cake - and is really delicious. This is also lower in fat and carbs and is wheat/gluten-free. I exchanged half and half for butter and milk, and replaced the 1 T flour with cocoa (which is, technically, a flour) for all you gluten-allergic, cake-starved folks out there.
Provided by One Happy Woman
Categories Dessert
Time 2m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 6
Steps:
- Spray coffee mug with non-stick spray.
- Mix all ingredients until well blended.
- Add a very scant pinch of salt.
- Microwave for about 55 seconds - just until the mixture rises above the rim of the cup. If you cook it much longer, it gets rubbery.
- Yes, it's pretty good topped with Cool-Whip or sugar free ice cream or a little more half-and-half.
Nutrition Facts : Calories 175.4, Fat 10.6, SaturatedFat 5.1, Cholesterol 199.9, Sodium 134.2, Carbohydrate 15.2, Fiber 3.6, Sugar 6.5, Protein 9.5
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