Chocolate Pudding Cake (low-fat)

This recipes just happens to be low fat, but I don’t ‘think it was intended that way. It’s wonderful hot, served alongside ice cream, but it’s also delicious cold, served right from the fridge.

Recipe from Dinner at the Zoo.


3/4 cup all purpose flour (spoon and leveled)

3/4 cup granulated sugar (I use 1/2 cup)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup plus 1/4 cup unsweetened cocoa powder

1/2 cup milk (I use 1%)

3 tablespoons unsalted butter melted

1 1/2 teaspoons vanilla extract

1/2 cup firmly packed brown sugar

1 3/4 cups boiling water


Preheat oven to 350 degrees F. Grease a 9 inch square baking dish or round souffle dish. Combine flour, granulated sugar, baking powder, baking soda, salt and 1/3 cup cocoa in medium bowl. Add milk, butter and vanilla, stir until just blended. Spoon the batter into the prepared dish.

Combine brown sugar and remaining 1/4 cup cocoa in small bowl. Sprinkle evenly over batter. Pour boiling water over entire mixture; do not stir.

Bake 35 to 38 minutes, until a toothpick inserted into the top layer comes out clean. Cool at least 10 minutes.


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