Chocolate Pudding Cake

Recipe from

Oxmoor House

Nutritional Information

Calories 315
Caloriesfromfat 14 %
Fat 4.9 g
Satfat 1.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5.3 g
Carbohydrate 62.1 g
Fiber 0.0 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 155 mg
Calcium 0.0 mg


1/3 cup all-purpose flour
1/2 teaspoon baking powder
Dash of salt
1/4 cup sugar
1 tablespoon unsweetened cocoa
3 1/2 tablespoons skim milk
2 teaspoons margarine, melted
1/2 teaspoon vanilla extract
Vegetable cooking spray
1 tablespoon sugar
1 1/2 teaspoons unsweetened cocoa
1/4 cup hot water
1/2 cup vanilla nonfat ice cream


Combine first 5 ingredients in a medium bowl, stirring well. Stir in milk, margarine, and vanilla; stir with a wire whisk until blended. Pour batter into a 1-quart baking dish coated with cooking spray.

Combine 1 tablespoon sugar and 1 1/2 teaspoons cocoa; sprinkle evenly over batter. Pour hot water over sugar mixture. Bake at 350° for 18 minutes. Remove from oven, and let stand 10 minutes. Spoon cake evenly onto 2 dessert plates. Top each serving with 1/4 cup ice cream.

Cooking Light Light Cooking for Two,

Oxmoor House

January 1995
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