Dessert: Fudge Brownie Pudding Cake

Ingredients

1 c. all-purpose flour
1 ⁄2 c. Unsweetened cocoa powder
3 tbsp. Unsweetened cocoa powder
.67 c. granulated sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 c. 1% lowfat milk
2 1/2 tbsp. vegetable oil
2 tbsp. coffee-flavor liqueur or black coffee
2 tsp. vanilla extract
1/3 c. packed light brown sugar
1 3/4 c. boiling water
Garnish: confectioners’ sugar, for dusting
Serve with: lite whipped topping

Instructions

Heat oven to 375 °F. You'll need an 8-in. square or other 2-qt, 2-in.-deep baking dish.
Put flour, 1 ⁄2 cup cocoa powder, granulated sugar, baking powder and salt into a bowl, and whisk to mix well. Mix milk, oil, liqueur and vanilla; stir into flour mixture until blended. Spread in ungreased baking dish.
Mix brown sugar and the 3 Tbsp cocoa; sprinkle evenly over batter. Slowly pour boiling water evenly over surface of batter (resist the temptation to stir). Carefully place dish in oven.
Bake 30 minutes, or until top is just set and a wooden pick inserted halfway into center comes out with moist crumbs. Cool in dish on wire rack 10 minutes.
Dust with confectioners' sugar. For a decorative design, place a paper doily on cake before dusting with sugar. Carefully lift doily straight up. Serve pudding cake warm with whipped topping.

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