Guilt Free Chocolate Pudding Cake Food

GUILT FREE CHOCOLATE PUDDING CAKE

Steps:

• Preheat oven to 350. Spray a 9 inch square pan with nonstick spray.
• Combine the flour, granulated sugar 1/3 cup of cocoa, baking powder, instant coffee powder, baking soda and salt in a large bowl.
• Make a well in the center and pour in milk, melted butter and vanilla.
• Stir just until blended. Pour the batter evenly into prepared pan.
• Mix brown sugar and the 1/4 cup cocoa in a small bowl. Sprinkle evenly over the batter.
• Gently pour the boiling water over the top in a zig zag pattern. DO NOT STIR.
• Bake until the top of the pudding is set. About 35 minutes.
• Cool on a rack at least 30 minutes before serving.
• Cut into squares and serve warm or at room temperature.

GUILT-FREE CHOCOLATE CAKE

Steps:

• In a large bowl, combine the cake mix, water, yogurt, cocoa, egg whites and egg; beat on low for 30 seconds. Beat on medium for 2 minutes. , Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

OLD-FASHIONED CHOCOLATE PUDDING CAKE

Steps:

• Heat oven to 350 degrees F.
• In medium bowl stir together flour, sugar, 2 tablespoons cocoa, milk, vegetable oil, baking powder, salt and vanilla.
• Spread into greased 8 inch square baking pan.
• In medium bowl stir together remaining 4 tablespoons cocoa, brown sugar and hot water; pour over mixture in pan.
• Bake for 45 to 50 minutes or until pudding bubbles around edges.
• Remove from oven; let stand 20 minutes.
• OPTIONAL SERVING METHOD:.
• Meanwhile, in small bowl stir jam until smooth.
• Drizzle each serving of warm pudding with jam.

LOW FAT, LOW CARB, 55-SECOND WHEAT-FREE CHOCOLATE PUDDING CAKE

Steps:

• Spray coffee mug with non-stick spray.
• Mix all ingredients until well blended.
• Add a very scant pinch of salt.
• Microwave for about 55 seconds - just until the mixture rises above the rim of the cup. If you cook it much longer, it gets rubbery.
• Yes, it's pretty good topped with Cool-Whip or sugar free ice cream or a little more half-and-half.

CHOCOLATE ECLIPSE

Steps:

• Preheat oven to 350°F.
• Grease a 9x13-inch baking pan.
• Melt butter and unsweetened chocolate together in a double boiler over hot water.
• In the meantime, heat buttermilk gently in a saucepan until just a little warmer than body temperature.
• In a large mixing bowl combine flour, 1 cup of the brown, sugar, baking powder, baking soda and salt.
• Mix well, using your hands if necessary to break up any lumps to achieve a uniform mixture.
• Stir in chocolate chips, if using.
• Pour the butter/chocolate mixture into buttermilk.
• add vanilla and then pour into the dry ingredients.
• Stir until well combined.
• Spread into prepared pan.
• Combine remaining 1 1/4 cups of brown sugar with unsweetened cocoa in a small bowl.
• Sprinkle this over the batter in the pan as evenly as possible.
• Next, pour boiling water gently and evenly over the sugar/cocoa mixture; do NOT stir.
• Place the pan immediately into the preheated oven.
• Bake for 30- 35 minutes, or until the center feels firm to the touch.
• Watch carefully, as it tends to over brown around the edges.
• Cool at least 15 minutes before serving.
• Best cooled for 2 hours.
• The finished result is a cake with a fudgy sauce hidden underneath.
• When serving, invert the cake so that the fudgy sauce becomes a topping.
• Serve with vanilla ice cream, creme fraiche or whipped cream.