Thursday, August 26, 2010

Chocolate Pudding Cake

As I mentioned the other day, I like to try recipes I find in odd places. Now the American Heart Association isn't odd, but this recipe is a Diabetes-Friendly Recipe, and it is absolutely fabulous! There are two layers to this Chocolate Pudding Cake--one cakelike and the other gooey. Together they're just right! This is also a very easy cake to prepare. I've tweaked it a bit, but I didn't add anything unhealthy. The recipe mentions this is a very satisfying cake. I think it is, even if you're not diabetic or pre-diabetic. It does call for some sugar.


Cooking spray
1 teaspoon unsweetened dark cocoa powder

Cake Layer
1 cup all-purpose flour
1/2 cup sugar
1/3 chopped pecans
3 tablespoons unsweetened dark cocoa powder
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup fat-free evaporated milk
1 tablespoon canola oil
1 teaspoon Madagascar vanilla

Pudding Layer
1/2 cup sugar
1/4 cup firmly packed light brown sugar
3 tablespoons unsweetened dark cocoa powder
1 cup water
1/2 teaspoon Madagascar vanilla

Preheat the oven to 350°F.
Lightly spray 9-inch square baking pan with cooking spray. Dust bottom with 1 teaspoon cocoa powder.

For cake layer, in a medium bowl, stir together flour, sugar, pecans, cocoa powder, baking powder, and salt. Add evaporated milk, oil, and vanilla, stirring until well combined. Using rubber scraper or back of a large spoon, spread the batter in the pan. (The batter is very thick.)

For pudding layer, in another medium bowl, stir together sugar, brown sugar, and cocoa powder. Whisk in water and vanilla. Pour over batter. Do not stir.

Bake for 25 to 30 minutes, or until cake springs back when touched lightly in the center. (A cake tester or wooden toothpick doesn't work well for testing doneness.)

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.

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