Chocolate Pudding Cake
TOPSY TURVY BLACK NIGHT CAKE
Remember the upside down pudding cakes? Magically, the cake that’s poured in first rises to the top, while the pudding sinks! Here’s a healthy version guaranteed to scare away any witches! Wait a minute, this cake is so good it may bring them in……to your house!
Cake:
1 cup flour
3/4 Splenda brown sugar blend or 3/4 cup brown sugar
1 tablespoon plus 2 teaspoons cocoa, unsweetened
2 teaspoons baking powder
Dash salt
1/2 cup fat free milk
2 tablespoons
Pudding:
1 cup Splenda brown sugar blend or brown sugar
1/4 cup cocoa, unsweetened
1-3/4 cups boiling water
Preheat oven to 350.
To prepare cake batter:
Whisk together dry ingredients. Mix milk and oil together and stir into
flour mixture until blended. Pour into sprayed 8x8 baking dish. Spread evenly.
For pudding:
Mix together brown sugar and cococa. Sprinkle over batter. Pour boiling water over top very gently but don’t stir. Bake about 35-40 minutes or until top feels a bit dry. Remove and let stand 5 minutes before serving. Dig deep so each serving gets sauce from bottom of pan. Serves 8-10.
©2006-2010 Rita Heikenfeld and AboutEating.com
