Chocolate Pudding Cake -
Low fat/low sugar Delicious!
Pudding sauce -
1 1/2 cups boiling water
2 teaspoons instant coffee
1/3 cup splenda
1/3 cup brown sugar
1/3 cup cocoa
Cake-
3/4 cup all purpose flour
1/4 cup cocoa
1/4 teaspoon sea salt
2 teaspoons baking powder
1 whole egg
4 Tablespoons butter, melted
1/3 cup Splenda
1/3 cup skim milk
1 teaspoon Vanilla Extract
1/2 cup chopped pecans
Preheat your oven to 350 degrees F. (180 C ) Prepare your baking dish. An 8 inch square pan or a round pan is fine. Spray with cooking spray to insure your cake will not stick.
Blend the boiling water with the instant coffee and set aside. In a small bowl mix your Splenda, brown sugar and cocoa, set it aside as well.
In another medium size bowl you will mix your dry ingredients for your cake. Sift together your flour, cocoa, salt, baking powder - set aside while you mix your wet ingredients in your Kitchen Aid.
Meanwhile beat your egg in your Kitchen Aid until fluffy, add Splenda, milk, butter and vanilla.
Slowly add your dry ingredients to your wet mixture. Turn off the mixer, DO NOT OVERMIX....add your chopped pecans and mix them in by hand.
Pour your cake mixture into your prepared pan, spread with a knife - your batter will be thick. Sprinkle your Splenda, brown sugar and cocoa mix over your cake batter......when you've finished, slowly add your coffee that's been waiting. Now bake in your preheated oven for about 25 minutes.
Serve with sugar free vanilla ice cream. Yum! Bon Appetit.
