Chocolate Pudding Cake

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 315
  • Calories from fat: 14%
  • Fat: 4.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 5.3g
  • Carbohydrate: 62.1g
  • Fiber: 0.0g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 155mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
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