Hot Fudge Pudding Cake

By Hklbrries

“My mom used to make a recipe like this when I was younger. I decided to make some healthy changes, and this version is as good, if not better than the original. Being a dietitian, I love to come up with ways to lighten up recipes. I would bake all the time if I could!”

Jackie Termont, Elkhart, IN

Ingredients

• 1 cup all-purpose flour
• 1 cup sugar, divided
• 3 tablespoons plus 1/4 cup baking cocoa, divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup fat-free milk
• 1/3 cup prune baby food
• 1 1/2 teaspoons vanilla extract
• 1/4 cup plus 2 tablespoons packed brown sugar
• 1 1/4 cups boiling water

Preparation

Step 1

In a large bowl, combine the flour, 3/4 cup sugar, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, baby food and vanilla. Stir into dry ingredients just until moistened. Spread into an 8-inch square baking dish coated with cooking spray.

Combine brown sugar with remaining sugar and cocoa; sprinkle over the batter. Carefully pour water over the top (do not stir). Bake, uncovered, at 350 F for 28 to 32 minutes or until top is set and edges pull away from sides of dish. Serve warm.

Nutrition Information:
Per serving
196 calories
1 g fat (trace saturated fat)
Trace cholesterol
164 mg sodium
46 g carbohydrates
1 g fiber
3 g protein