December 26, 2008

Chocolate Pudding Cake

Chocolate Pudding Cake
Adapted from King Arthur Flour
  • 1 cup white whole wheat flour
  • 1/2 cup granulated sugar
  • 1/2 cup Splenda
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2/3 cup unsweetened cocoa powder
  • 1/2 cup egg whites (or 2 eggs)
  • 3/4 cup light soymilk
  • 2 teaspoons vanilla extract
  • 1/4 cup applesauce
  • 3/4 cup dark brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1-1/2 cups hot brewed coffee


  1. Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan.
  2. In a medium-sized bowl, whisk together the flour, granulated sugar, Splenda, baking powder, salt, and 2/3 cup cocoa.
  3. Stir in the milk, egg whites, vanilla, and applesauce, mixing till smooth.
  4. Pour the batter into the 9-inch round pan.
  5. Mix the 3/4 cup brown sugar with the 1/4 cup cocoa, and sprinkle this mixture over the batter.
  6. Gently drizzle the hot coffee over the uncooked batter; there's no need to mix it in.
  7. Place the pan in the preheated oven, and bake for 45 minutes, removing the cake when it appears set and is bubbly around the bottom.
  8. Let the cake cool for at least 15 minutes before serving. The sauce will thicken as it stands, and when totally cooled will be the consistency of medium-thick fudge sauce.


Sophie said...

That looks so delicious and moist! Chocolate and pudding are a tasty match for each other; I couldn't imagine a sweeter ingredient combination!