SKINNY CHOCOLATE-ALMOND PUDDING CAKE

Skinny Chocolate-Almond Pudding Cake image

40% less fat • 75% less sat fat • 27% fewer calories than the original recipe. Gooey, yummy, chocolaty-canola oil and skim milk are two of the skinny secrets.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 9

Number Of Ingredients 14

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Ingredients

1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1/4 cup chopped almonds, toasted*
1/4 cup unsweetened baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fat-free (skim) milk
2 tablespoons canola oil
2 teaspoons vanilla
1/4 teaspoon almond extract
3/4 cup packed brown sugar
1/4 cup unsweetened baking cocoa
1 3/4 cups water
Vanilla reduced-fat ice cream, if desired

Steps:

Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix flour, granulated sugar, almonds, 1/4 cup cocoa, the baking powder and salt. Stir in milk, oil, vanilla and almond extract until blended. Spread batter in pan.
In 1-quart saucepan, mix brown sugar and 1/4 cup cocoa with wire whisk. Stir in water. Heat just to boiling, stirring occasionally. Pour over batter.
Bake 35 to 40 minutes or until center is set. Cool 30 minutes before serving.
To serve, spoon warm cake into individual dessert bowls; spoon pudding from baking dish over cake. Serve with ice cream.

Nutrition Facts : Calories 240, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 30 g, TransFat 0 g