Chocolate Pudding Cake (low-fat)

This recipes just happens to be low fat, although 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.

Ingredients

  • 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

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. Add milk, butter and vanilla, stir until just blended. Spoon the batter into the prepared dish.
  3. Combine brown sugar and remaining 1/4 cup cocoa in small bowl. Sprinkle evenly over the batter. Pour boiling water over entire mixture; do not stir.
  4. Bake 35 to 38 minutes, until a toothpick inserted into the top layer comes out clean. Cool at least 10 minutes.