Low Fat Brownie Pudding Cake Food

BROWNIE PUDDING CAKE

Steps:

• Preheat oven to 350°F. Grease an 8x8x2-inch baking pan; set aside. In a medium bowl stir together the flour, granulated sugar, the 2 tablespoons cocoa powder, the baking powder, and salt. Stir in the milk, oil, and vanilla. Stir in the walnuts.
• Pour batter into prepared baking pan. In a small bowl stir together the brown sugar and the 1/4 cup cocoa powder. Stir in the boiling water. Slowly pour brown sugar mixture over batter.
• Bake in the preheated oven for 40 minutes. Transfer to a wire rack and cool for 45 to 60 minutes. Serve warm. Spoon cake into dessert bowls; spoon pudding from the bottom of the pan over cake. If desired, serve with vanilla ice cream.

BROWNIE PUDDING CAKE

Steps:

• Stir together flour, 3 Tablespoons sugar, 2 tablespoons cocoa powder, and baking powder.
• Add milk, apple butter, and vanilla.
• Stir till smooth.
• Transfer batter to 1-quart baking dish.
• Combine the 5 Tablespoons sugar and 2 tablespoons cocoa.
• Gradually stir in boiling water.
• Pour evenly over batter.
• Bake in 350 degree oven for about 30 minutes or until toothpick inserted into cake comes out clean.
• Serve warm.

LOW-FAT CHOCOLATE PUDDING CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, white sugar, cocoa powder, baking powder, and salt in a 9-inch square baking pan; stir well. Add milk, oil, and vanilla extract; stir until smooth.
• Mix together brown sugar and cocoa powder in a small bowl; sprinkle over batter. Pour boiling water over batter but do not stir.
• Bake in the preheated oven until cake springs back when lightly touched in the center, about 40 minutes.

LOW-CAL, LOW-FAT EASY CHOCOLATE TRIFLE

Steps:

• Prepare brownie mix according to package directions (I substitute half unsweetened applesauce for any vegetable oil).
• Allow brownies to cool and cut into 1-inch squares.
• In a large bowl, combine pudding mix, water and condensed milk. Mix until smooth. Fold in 8-oz container of Cool Whip.
• In a glass serving dish, layer 1/2 brownies, 1/2 pudding mix and 1/2 of the 12-oz container of Cool Whip. Repeat layering.
• Garnish with chocolate bar shavings. Refrigerate at least 2 hours before serving.
• Can also be served in individual dessert or wine glasses.

LOW-FAT BROWNIES

Steps:

• In a bowl, beat egg substitute for 1 minute or until frothy and slightly thickened. Stir in milk and vanilla. Combine the flour, sugar, cocoa, baking powder and salt; add to the egg mixture and mix well., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

FUDGE BROWNIE PUDDING CAKE

Steps:

• Heat oven to 375 degrees; you'll need an 8-inch square or other 2-quart, 2-inch 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 T 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.
• Fore 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.