Chocolate Fudge Pudding Cake
by Heather Metell, Banner Gateway Head Chef
1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
1/3 cup sugar (or 3 tablespoons Splenda Sugar Blend for Baking)
1/4 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons canola oil
2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips (optional)
1 1/3 cups hot brewed coffee
2/3 cup packed light brown sugar or Splenda Granular
1/4 cup chopped walnuts or pecan, toasted
Confectioners' sugar for dusting
Preheat oven to 350F. Coat a 1 1/2 to 2 quart baking dish with cooking spray.
Whisk whole wheat flour, all purpose flour, sugar (or Splenda), cocoa, baking powder and salt in large bowl.
Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture and stir with a rubber spatula until combined. Fold in the chocolate chips, if using.
Scrape batter into the prepared baking dish. Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over batter. Sprinkle with nuts. During baking, cake forms on top with sauce underneath.
Bake the pudding cake until the top springs back when touched lightly, about 30-35 minutes. Let cool for at least 10 minutes. Dust with confectioners' sugar and serve hot or warm.