Chocolate Fudge Pudding Cake - 38g or 20g Carbs, 2g Fiber
From Eating Well Magazine
Yield: 8 servings, about 1/2 cup each
Active Time: 20 minutes
Total Time: 1 hour
Ease of preparation: Moderate
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.
1/2 cup whole-wheat pastry flour (see Ingredient notes)
1/2 cup all-purpose flour
1/3 cup sugar or 3 Tbsp Splenda Sugar Blend for Baking
(see Ingredient notes)
1/4 cup unsweetened cocoa powder, sifted
1 1/2 tsp baking powder
1/2 tsp salt
1 large egg
1/2 cup 1% milk
2 Tbsp 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
1/4 cup chopped walnuts or pecans, toasted
Confectioners’ sugar for dusting
1. Preheat oven to 350 degrees 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.)
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 confectioners’ sugar and serve hot or warm.
Per serving:
220 Calories, 7g Fat (1g Sat, 3g mono), 27mg Cholesterol, 38g Carbs,
4g Protein, 2g Fiber, 237mg Sodium
2 1/2 Carbohydrate Servings
Exchanges: 2 1/2 other carbohydrate, 1 fat
Per serving with Splenda:
157 Calories, 20g Carbohydrate
1 Carbohydrate Serving
Ingredient Notes:
Whole-wheat pastry flour–the whole-grain equivalent of cake flour–adds
fiber and a rich, nutty taste.
Substituting with Splenda:
In the EatingWell Test Kitchen, sucralose is the only alternative
sweetener we test with when we feel the option is appropriate. For
nonbaking recipes, we use Splenda Granular (boxed, not in a packet).
For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and
sucralose. It can be substituted in recipes (1/2 cup of the blend
for each 1 cup of sugar) to reduce sugar calories by half while
maintaining some of the baking properties of sugar. If you make a
similar blend with half sugar and half Splenda Granular, substitute
this homemade mixture cup for cup. When choosing any low- or
no-calorie sweetener, be sure to check the label to make sure it is
suitable for
your intended use.