Chocolate Fudge Pudding Cake
Have been making this chocolate fudge pudding cake for years, so chocolaty, and it never disappoints us. Fudge and pudding like texture well satisfies the sweet tooth.
Ingredients
| 1 | cup |
all-purpose flour
|
|
| ⅓ | cup |
sugar
|
|
| ¼ | cup |
cocoa powder
unsweetened, sifted |
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | large |
eggs
|
|
| ½ | cup |
milk
|
|
| 2 | tablespoons |
butter, unsalted
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ½ | cup |
chocolate chips (semi-sweet)
|
* |
| 1 ⅓ | cups |
coffee
hot brewed |
|
| ½ | cup |
brown sugar, light
|
* |
| ¼ | cup |
walnuts
chopped, or pecans, toasted |
Directions
Preheat oven to 350℉ (180℃) F. Coat a 1½- 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.)
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.
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Nutrition Facts
Serving Size 97g (3.4 oz)
