WARM CHOCOLATE PUDDING CAKE

warm chocolate pudding cake image

This is from a Weight Watchers book,PURE COMFORT, and what a great recipe it is. Before I got married I served this often to friends who, like me, were single. We all would gather at my house on Sundays for a Sunday dinner. One friend, an old bachelor, was dead set against "diet food" and would scoff at anything low fat. I...

Provided by Pearl Florick

Time 50m

Number Of Ingredients 12

Ingredients

3/4 c all purpose flour
3/4 c sugar
1/3 c plus 1/4 cup unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda (the original recipe does call for 1/4 tsp. but i have found that the full tsp. makes the cake a bit puffier, which we like. do whichever your prefer)
1/4 tsp salt
1/2 c low fat milk ( i have always used skim and it works just fine)
1 Tbsp butter, unsalted if you have it, melted
1/3 c packed brown sugar (dark if you have it)
1 2/3 c boiling water.
1 tsp instant coffee or espresso powder
1 1/2 tsp vanilla extract

Steps:

1. preheat your oven to 350 degrees and spray a 9 inch brownie pan with Pam (I love the baking Pam)
2. Combine the flour, sugar, 1/3 cup cocoa, baking powder, instandt coffee, baking soda and salt in a large mixing bowl. Make a well in the center and pour in the milt, melted butter and vanilla. Stir until just blended; spoon the batter evenly into the pan.
3. Combine the brown sugar and the 1/4 cup cocoa powder in a small bowl. Sprinkle it evenly over the batter. Gently pour the boiling water in a zigzag pattern over the top, DO NOT STIR!. Bake until the top of the pudding is set, about 35 minutes. Cool on a rack at least 30 minutes. Cut into 9 squares and serve warm or at room temp.
4. According to the book each suare will have 165 calories, 2 grms. of fat (1 gr. sat. fat) 4 mg of chol. and 220 mg sodium. This was when they did the flex points program and back then it was worth 3 pts, but sure that has changed.

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