Chocolate-Fudge Pudding Cake

Chocolate-Fudge Pudding Cake

When you have a craving for a comforting dessert, try this pudding cake, which forms its own rich-tasting sauce as it bakes. The coffee flavor is subtle, but it adds complex depth.


1/2 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/3 cup sugar
1/4 cup unsweetened cocoa powder (Dutch-process or natural), sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup 1% milk
2 tablespoons canola oil
2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips (optional)
1 1/3 cups hot brewed coffee
2/3 cup light brown sugar
1/4 cup chopped walnuts or pecans, toasted
Confectioners’ sugar for dusting

  1. Preheat oven to 350°F. Coat a 1 1/2- to 2-quart baking dish with cooking spray. Whisk whole-wheat flour, all-purpose flour, sugar, 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 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. Sprinkle with confectioners’ sugar and serve hot or warm.

Makes 8 servings, about 1/2 cup each.

Per serving: 220 calories; 7 g fat (1 g sat, 3 g mono); 27 mg cholesterol; 38 g carbohydrate; 4 g protein; 2 g fiber; 237 mg sodium…to reduce sodium content, try using a salt substitute and ask your Dr. about an appropriate sodium level.

B-man :wink: