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Brownie Pudding Cake

Oxmoor House
Yield 8 servings (serving size: 1/8 of cake)
Dutch process cocoa and bittersweet chocolate give this dessert - part cake and part pudding - its rich and decadent character. Top with light vanilla ice cream, if desired.

Ingredients

  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 1/4 cups sugar
  • 1/4 cup Dutch process cocoa
  • 1/4 teaspoon salt
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 3 large egg whites
  • 2 large eggs
  • 2 ounces bittersweet chocolate, melted
  • 1/4 cup coarsely chopped walnuts, toasted
  • Cooking spray
  • 1 teaspoon powdered sugar (optional)

Nutrition Information

  • calories 324
  • caloriesfromfat 0.0 %
  • fat 14.6 g
  • satfat 2.7 g
  • monofat 5.5 g
  • polyfat 3.9 g
  • protein 5.2 g
  • carbohydrate 48.7 g
  • fiber 1.4 g
  • cholesterol 30 mg
  • iron 1.6 mg
  • sodium 105 mg
  • calcium 11 mg

How to Make It

  1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt, stirring with a whisk.

  2. Combine canola oil and next 3 ingredients (through eggs), stirring with a whisk. Add to dry ingredients, stirring until blended. Stir in melted chocolate. Stir in walnuts.

  3. Coat a 3-quart electric slow cooker with cooking spray. Pour batter into slow cooker. Cover and cook on LOW for 2 to 2 1/2 hours or until set around edges but still soft in the center. Turn off slow cooker. Let stand, covered, 30 minutes before serving. Sprinkle with powdered sugar, if desired.

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