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Chocolate Pudding Cake

Thursday, January 01, 2004
24, 1 square per serving
Cooking spray

2 C. all-purpose flour
1 1/2 C. sugar or splenda
1/2 C. unsweetened cocoa powder
1 T. plus 1 tsp. baking powder
1/4 tsp. salt
1 C. fat-free milk
1/2 C. unsweetened applesauce
2 tsp. vanilla extract

2 C. boiling water
1 1/2 C. firmly packed light brown sugar
1/2 C. unsweetened cocoa powder
Preheat oven to 350 degrees. Spray a 13x9x2-inch baking pan with cooking spray; set aside. In a large bowl, whisk together flour, sugar, cocoa, baking powder and salt. Whisk in remaining cake ingredients, blending thoroughly. Pour into the baking pan, spreading evenly. In a large bowl, whisk together pudding ingredients until sugar and cocoa are dissolved. Pour carefully over batter (pudding layer will be thin and runny).
Bake for 35-40 minutes, or until top is firm to the touch. (A toothpick inserted in center of cake won't be accurate test for doneness.) Let cake rest for 15 minutes before cutting. To serve, slice cake and top with sauce, or pool sauce on plate and top with cake. Cover and refrigerate leftovers for up to 7 days or wrap tightly and freeze for up to 2 months.
Nutrition Facts:
152 calories, 2g protein, 37g carbohydrate, 1g fat, 2g fiber, 94mg sodium
With splenda: 104 calories and 24.5g carbohydrate
Julie Free, RD/LD, St. Francis Hospital

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