Nutrition Recipes Product List

Fudge Pudding Cake

Prep Time 20 minutes    Cook Time 45 minutes     Serves 9

IngredientsFudge Pudding Cake

No-stick cooking spray
1/2 cup fat free milk
1/4 cup Dried Plum Purée (prune puree) (recipe follows)
1 cup all-purpose flour
3/4 cup granulated sugar
6 tablespoons unsweetened cocoa powder, divided
2 teaspoons baking powder
1/4 teaspoon salt
1 cup packed light brown sugar
1 1/2 cups hot water
1/4 to 1/2 cup light whipped topping, thawed

Directions

Heat oven to 350ºF. Lightly coat 8-inch square baking dish with no-stick cooking spray. In mixer bowl, beat together milk and Dried Plum Purée (recipe below) until blended thoroughly. Add flour, sugar, 2 tablespoons of the cocoa, baking powder and salt; beat until just blended. Spread evenly onto bottom of prepared pan.

In small bowl, combine brown sugar and remaining 1/4 cup cocoa; sprinkle evenly over batter in pan. Pour hot water over top. Bake 45 minutes or until cake springs back when lightly touched. Cool 15 minutes on wire rack. Cut into 9 squares; serve warm on individual plates. Top each square with even amounts of whipped topping; garnish with chocolate curls and mint leaves, if desired.

Plum Purée:
In a food processor, blend the 1 cup of canned prunes along with the liquid in a blender until it is a smooth puree.  Makes approximately 1 cup.

Tip: Cover and refrigerate any leftover cake. Warm in microwave oven before serving.

Nutritional Information

Calories
239
Cholesterol
0mg
% of Calories from Fat
4%
Total Fat
1g
Sodium
214mg
Carbohydrates
58g
Protein
3g
Fiber
2g
Potassium
270mg
 

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