Chocolate Fudge Pudding Cake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 166.9
  • Total Fat: 8.1 g
  • Cholesterol: 0.3 mg
  • Sodium: 26.2 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 3.8 g
  • Protein: 6.0 g

View full nutritional breakdown of Chocolate Fudge Pudding Cake calories by ingredient
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Submitted by: HANDSPK


can't Wait to try this! can't Wait to try this!
Number of Servings: 8


    1/2 cup(s) whole-wheat pastry flour
    1/2 cup(s) all-purpose flour
    1/3 cup(s) sugar
    1/4 cup(s) unsweetened cocoa powder, sifted
    1 1/2 teaspoon(s) baking powder
    1/2 teaspoon(s) salt
    1 large egg
    1/2 cup(s) 1% milk
    2 tablespoon(s) canola oil
    2 teaspoon(s) vanilla extract
    3/4 cup(s) semisweet chocolate chips (optional)
    1 1/3 cup(s) hot brewed coffee
    2/3 cup(s) packed light brown sugar, or Splenda Granular
    1/4 cup(s) chopped walnuts, or pecans, toasted
    Confectioners' sugar, for dusting


1. Preheat oven to 350F. Coat a 1 1/2- 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.)
2. 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

Number of Servings: 8

Recipe submitted by SparkPeople user HANDSPK.


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