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Chocolate Pudding Cake





Yields
Makes 9 servings

Notes: Dawn Dixon of Tucson, Arizona accompanies this gooey dessert with vanilla nonfat ice cream.

  About 2 tablespoons salad oil
  About 1 cup all-purpose flour
 3/4 cup granulated sugar
 1/2 cup semisweet chocolate chips
 6 tablespoons unsweetened cocoa
 2 teaspoons baking powder
 1/4 teaspoon salt
 1 1/2 cups low-fat buttermilk
 3/4 cup firmly packed brown sugar
Step 1
1

Oil and flour an 8-inch square pan.

Step 2
2

In a bowl, mix 1 cup all-purpose flour, granulated sugar, 1/4 cup chocolate chips, 2 tablespoons cocoa, baking powder, and salt. Add 2 tablespoons salad oil and 1/2 cup buttermilk; stir until the thick batter is evenly moistened. Scrape batter into prepared pan and spread level.

Step 3
3

In the same bowl (no need to wash), mix brown sugar with remaining 1/4 cup cocoa and 1/4 cup chocolate chips. Scatter over batter in pan. Evenly pour remaining 1 cup buttermilk over brown sugar mixture; do not stir.

Step 4
4

Bake in a 350° oven until edges of cake feel firm and spring back when lightly pressed, about 40 minutes.

Step 5
5

Let cool in pan on a rack at least 15 minutes. Serve hot, warm, or at room temperature in bowls, scooping under cake to pan bottom to include pudding with each portion.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories288
% Daily Value *
Total Fat 7.1g10%

Saturated Fat 2.5g13%
Cholesterol 1.7mg1%
Sodium 224mg10%
Total Carbohydrate 56g21%

Dietary Fiber 1.5g6%
Protein 3.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.