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Chocolate Pudding Cake

Name: Chocolate Pudding Cake
Prep time: 10 min
Total time: 50 min
Cuisine: Cakes, Valentine's Day
Ingredients: 1 cup all-purpose flour; ½ cup Splenda® Sugar Blend, divided use; ½ cup unsweetened cocoa powder, divided use; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; Pinch of ground cinnamon; ½ cup 1% lowfat milk; ¼ cup canola oil; 1 teaspoon vanilla extract; ¼ cup (packed) Splenda® Brown Sugar Blend; 1 cup hot water

Makes 8 servings Calories 230 Prep Time 10 minutes Total Time 50 minutes Made with Splenda® Sugar Blend

Ingredients

1 cup all-purpose flour

½ cup Splenda® Sugar Blend, divided use

½ cup unsweetened cocoa powder, divided use

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

Pinch of ground cinnamon

½ cup 1% lowfat milk

¼ cup canola oil

1 teaspoon vanilla extract

¼ cup (packed) Splenda® Brown Sugar Blend

1 cup hot water

Nutrition Info Per Serving

Serving Size: ½ cup pudding cake (⅛ cake)

Calories	230
Total Fat	8g
Saturated Fat	1g
Cholesterol	0mg
Sodium	280mg
Total Carbs	34g
Dietary Fiber	2g
Sugars	21g
Protein	3g

Instructions

Preheat oven to 350°F. Spray a 10” deep-dish pie pan with cooking spray.
In a large bowl, whisk together flour, ¼ cup Splenda® Sugar Blend, ¼ cup cocoa powder, baking powder, baking soda, salt, and cinnamon.
Stir in milk, oil, and vanilla extract. (Batter will be thick.) Spread batter in prepared pan.
In a small bowl, combine Splenda Brown Sugar Blend, remaining ¼ cup Splenda Sugar Blend, and remaining ¼ cup cocoa. Sprinkle this mixture evenly over the batter. Carefully pour hot water over the top.
Bake for 30–35 minutes or until cake is set on top and pudding starts to bubble up from the bottom. Cool in pan 10 minutes. Spoon into bowls and serve.