Fudge Pudding Cake

  • Yield 12 servings

Combining unsweetened cocoa with coffee enhances the chocolate flavor of this moist, fudgy cake. The mocha sauce collects in the bottom of the cooked cake and becomes partially absorbed as the cake cools, leaving a puddinglike layer on the bottom. Best of all, it is diabetic friendly.

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Penny De Los Santos

Ingredients

1/4 cup pecan halves
1 cup all-purpose flour
1/3 cup splenda no-calorie sweetener
1/4 cup plus 3 T unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup nonfat milk
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
3/4 cup firmly packed splenda brown sugar blend
1 1/3 cups hot, strong coffee

Instructions

Preheat the oven to 375°F. Lightly coat an 8-inch square baking dish with butter-flavored cooking spray.
Place the nuts on a rimmed baking sheet and bake, stirring once, until fragrant, about 6 minutes. Pour into a bowl to cool.
In a large bowl, combine the flour, Splenda, the ¼ cup of cocoa, the baking powder, and salt and stir with a whisk to blend. In a glass measuring cup, combine the milk, egg,
canola oil, and vanilla. Make a well in the center of the dry ingredients and gradually stir in the milk mixture until combined. Stir in the pecans. Spoon the batter into the
prepared pan and spread evenly. Dissolve the brown sugar blend in the coffee and spoon it over the batter.
Bake until the cake is almost set, 25 minutes. Remove from the oven and let stand for 10 minutes. Dust with the remaining 3 tablespoons of cocoa powder. Serve hot or
warm.

From The Kitchen Diva’s Diabetic Cookbook by Angela Shelf Medearis/Andrews McMeel Publishing

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