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Sundae Pudding Cake

Yield 9 servings

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 3 tablespoons unsweetened cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup fat-free milk
  • 2 tablespoons fat-free fruit purée (such as Sunsweet Lighter Bake)
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped walnuts
  • Cooking spray
  • 1/3 cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons unsweetened cocoa
  • 1 1/2 cups boiling water
  • 1 1/2 teaspoons instant coffee granules

Nutrition Information

  • calories 194
  • caloriesfromfat 12 %
  • fat 2.6 g
  • satfat 0.4 g
  • monofat 0.8 g
  • polyfat 1.4 g
  • protein 4.1 g
  • carbohydrate 39.1 g
  • fiber 0.7 g
  • cholesterol 1 mg
  • iron 1.6 mg
  • sodium 147 mg
  • calcium 81 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a medium bowl. Add milk, fruit puree, and vanilla; stir well. Stir in nuts.

  3. Spoon the batter into an 8-inch square baking pan coated with cooking spray. Combine the brown sugar, 2 tablespoons granulated sugar, and 2 tablespoons cocoa; sprinkle over batter. Combine boiling water and coffee, stirring to dissolve. Pour coffee mixture over batter. (Do not stir.) Bake at 350° for 50 minutes or until cake springs back when touched lightly in center. Serve warm.