Chocolate Pudding Cake, courtesy of the American Heart Association.
I had an awesome recipe to share with y'all in Saturday's paper, but we didn't have room for it.
It's for a rich-tasting but heart-healthy dessert from the American Heart Association. Seriously, check it out (and save me a piece, will ya?).
It's a gooey, easy-to-make pudding cake, which bakes into two distinct layers — one that's cakelike, the other a chocolate pudding sauce.
Chocolate Pudding Cake
Cake layer:
1 cup all-purpose flour
1/2 cup sugar
1/3 cup chopped pecans
3 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup fat-free evaporated milk
1 tablespoon canola or corn oil
1 teaspoon vanilla extract
Pudding layer:
1/2 cup sugar
1/4 cup firmly packed light brown sugar
3 tablespoons unsweetened cocoa powder
1 cup water
1/2 teaspoon vanilla extract
1. Preheat the oven to 350. Lightly spray a 9-inch square baking pan with cooking spray. Dust the bottom with 1 teaspoon cocoa powder.
2. For the cake layer, in a medium bowl, stir together the flour, sugar, pecans, cocoa powder, baking powder and salt. Add the evaporated milk, oil and vanilla, stirring until well combined. Using a rubber scraper or the back of a large spoon, spread the batter in the pan. (The batter will be very thick.)
3. For the pudding layer, in another medium bowl, stir together the sugar, brown sugar and cocoa powder. Whisk in the water and vanilla. Pour over the batter. Do not stir.
4. Bake for 25 to 30 minutes, or until the cake springs back when touched lightly in the center. (A cake tester or wooden toothpick doesn’t work well for testing doneness here.) Transfer to a cooling rack and let cool in the pan for 10 to 15 minutes. Serve hot, warm or at room temperature, spooning the pudding over the cake.
Nutrition: 175 calories, 4 grams fat (0.5 saturated), 0 cholesterol, 105 milligrams sodium, 33 grams carbohydrates, 1 gram fiber, 23 grams sugar.
Peace, love and gooey stuff that's actually good for your heart ... XOXO
