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Chocolate Pudding Cake

Yield Makes 9 servings
Notes: Dawn Dixon of Tucson, Arizona accompanies this gooey dessert with vanilla nonfat ice cream.

Ingredients

  • About 2 tablespoons salad oil
  • About 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup semisweet chocolate chips
  • 6 tablespoons unsweetened cocoa
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 3/4 cup firmly packed brown sugar

Nutrition Information

  • calories 288
  • caloriesfromfat 22 %
  • protein 3.9 g
  • fat 7.1 g
  • satfat 2.5 g
  • carbohydrate 56 g
  • fiber 1.5 g
  • sodium 224 mg
  • cholesterol 1.7 mg

How to Make It

  1. Oil and flour an 8-inch square pan.

  2. In a bowl, mix 1 cup all-purpose flour, granulated sugar, 1/4 cup chocolate chips, 2 tablespoons cocoa, baking powder, and salt. Add 2 tablespoons salad oil and 1/2 cup buttermilk; stir until the thick batter is evenly moistened. Scrape batter into prepared pan and spread level.

  3. In the same bowl (no need to wash), mix brown sugar with remaining 1/4 cup cocoa and 1/4 cup chocolate chips. Scatter over batter in pan. Evenly pour remaining 1 cup buttermilk over brown sugar mixture; do not stir.

  4. Bake in a 350° oven until edges of cake feel firm and spring back when lightly pressed, about 40 minutes.

  5. Let cool in pan on a rack at least 15 minutes. Serve hot, warm, or at room temperature in bowls, scooping under cake to pan bottom to include pudding with each portion.