Chocolate Pudding Cake (low-fat)


I love this recipe because it tastes decadent, but is inherently low in fat. It’s wonderful hot, served alongside ice cream or cold, served straight from the fridge.

Recipe from Dinner at the Zoo.

Ingredients

  • 3/4 cup all purpose flour
  • 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 (divided)
  • 1/2 cup milk (I use 1%)
  • 3 tablespoons unsalted butter melted (I use salted butter)
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup firmly packed brown sugar
  • 1 3/4 cups boiling water

Directions

  1. Preheat oven to 350-F. Grease a 9-inch square baking dish or round souffle dish.
  2. Combine flour, granulated sugar, baking powder, baking soda, salt and 1/3 cup cocoa in medium bowl.
  3. Add milk, butter and vanilla, stir until just blended.
  4. Spoon the batter into the prepared dish.
  5. Combine brown sugar and remaining 1/4 cup cocoa in small bowl. Sprinkle evenly over the batter.
  6. Pour boiling water over entire mixture; do not stir.
  7. 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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