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Chocolate-Toffee Pudding Cake

Prep time 11 mins
Cook time 35 mins
Other time 15 mins
Yield 9 servings (serving size: 1/9 of pudding cake)
This decadent chocolate dessert forms two layers as it bakes: a rich, creamy pudding on the bottom and a tender cake layer on the top.

Ingredients

  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 1/4 cup unsweetened cocoa
  • 1 tablespoon instant coffee granules
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 1% low-fat milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • Cooking spray
  • 2/3 cup packed light brown sugar
  • 2 tablespoons unsweetened cocoa
  • 1 cup hot water
  • 1/2 cup almond toffee bits

Nutrition Information

  • calories 283
  • fat 8.3 g
  • satfat 3.2 g
  • protein 2.8 g
  • carbohydrate 51.6 g
  • cholesterol 11 mg
  • iron 1.6 mg
  • sodium 248 mg
  • caloriesfromfat 26 %
  • fiber 1.6 g
  • calcium 102 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a bowl. Add milk, oil, and vanilla, stirring just until combined.

  3. Pour batter into an 8-inch square baking pan coated with cooking spray. Combine brown sugar and 2 tablespoons cocoa in a small bowl; sprinkle evenly over batter. Pour hot water over batter (do not stir).

  4. Bake at 350° for 35 minutes. Remove from oven; sprinkle with toffee bits. Let stand 15 minutes. Serve warm.

Oxmoor House Healthy Eating Collection