Food recipes
Chocolate Pudding Cake (low Calorie)
Chocolate Pudding Cake (low Calorie) Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated cocoa, dry powder, unsweetened leavening agents, baking powder, double-acting, sodium aluminum sulfate l...
Chocolate Pudding Cake (low Calorie)
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
water, bottled, generic
sugars, brown
cocoa, dry powder, unsweetened
Directions:
Spray a 13 x 9 x 2-inch baking pan with cooking spray and set aside.
In a large bowl, whisk together flour, sugar, cocoa, baking powder, and salt.
Whisk in remaining cake ingredients, blending thoroughly.
Pour into baking pan, spreading evenly.
In a large bowl, whisk together pudding ingredients until sugar and cocoa are dissolved.
Pour carefully over batter.
Pudding layer will be thin and runny.
Bake for 35-40 minutes, or until top is firm to the touch.
(toothpick inserted will not be an accurate test for doneness)
Let cake rest for 15 minutes before cutting.
Cover and refrigerate leftovers for up to 7 days or wrap tightly and freeze for up to 2 months.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
water, bottled, generic
sugars, brown
cocoa, dry powder, unsweetened
Directions:
Spray a 13 x 9 x 2-inch baking pan with cooking spray and set aside.
In a large bowl, whisk together flour, sugar, cocoa, baking powder, and salt.
Whisk in remaining cake ingredients, blending thoroughly.
Pour into baking pan, spreading evenly.
In a large bowl, whisk together pudding ingredients until sugar and cocoa are dissolved.
Pour carefully over batter.
Pudding layer will be thin and runny.
Bake for 35-40 minutes, or until top is firm to the touch.
(toothpick inserted will not be an accurate test for doneness)
Let cake rest for 15 minutes before cutting.
Cover and refrigerate leftovers for up to 7 days or wrap tightly and freeze for up to 2 months.