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Fudge Brownie Chocolate Pudding Cake


    Every mom I know loves chocolate. If your mom is a chocolate lover, this is the dessert for her. A pudding cake is unique because the cake and sauce are all cooked in the same pan in the oven. It’s easy to follow and even easier to eat!


    Pudding sauce
    1/4 cup (60 mL) cocoa powder
    1/2 cup (125 mL) dark brown sugar, well packed
    (see note)
    1/2 cup (125 mL) granulated cane sugar
    1 1/2 cups (350 mL) hot tap water

    1 cup (250 mL) whole wheat flour (see note)
    2 tsp (10 mL) baking powder
    1/2 tsp (2 mL) cinnamon
    1/2 cup (125 mL) granulated cane sugar
    1/4 cup (60 mL) cocoa powder
    1/4 cup (60 mL) chocolate chips, at least 70 percent cocoa mass
    1/2 cup + 2 Tbsp (155 mL) skim milk or soy beverage
    1 tsp (5 mL) pure vanilla extract
    3 Tbsp (45 mL) butter, melted

    Move oven rack to the centre of oven. Preheat oven to 350 F (180 C), lightly grease or oil an 8 x 8 in (2 L) metal baking pan. Set aside.

    Prepare the pudding sauce
    In medium bowl mix together cocoa powder and both sugars with wire whisk or large fork. Pour in hot water and beat until brown sugar is dissolved. Set aside.

    Prepare the cake
    In large bowl mix together flour, baking powder, cinnamon, sugar, cocoa powder, and chocolate chips with wire whisk or large fork.

    In medium bowl, mix together milk or soy beverage, vanilla, and melted butter with fork. Pour into flour mixture. Mix together well, using large wooden spoon.

    It will be very thick. Spoon into prepared pan and spread out evenly.

    Stir pudding sauce again and then pour it over cake batter. Place in oven and bake for 45 to 50 minutes. Check for doneness by inserting a toothpick in centre of the cake: if it comes out dry-looking, the cake is ready. Carefully remove from oven—the pudding sauce is a liquid and very hot.

    Cool for 20 to 30 minutes. Scoop out a serving into rimmed soup bowl or small bowl, spoon over some of the pudding sauce. Serve with small scoop of vanilla frozen yogourt if desired.
    Serves 8 to 10.

    Each serving (for 8) contains:
    314 calories; 6 g protein; 14 g total fat (8 g sat. fat, 0 g trans fat); 51 g carbohydrates; 6 g fibre; 27 mg sodium

    Note: when measuring brown sugar, pack the sugar in the measuring cup and then level it off. It should look like a sand castle.

    Note: when measuring flour, spoon the flour into a dry measuring cup, not the glass type used for liquids, and then carefully level it off with a flat edge.

    source: "Mother's Day Meal", alive #343, May 2011


    Fudge Brownie Chocolate Pudding Cake




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