Sunday, December 6, 2009

Lower Sugar Chocolate Pudding Bottom Cake

recipe ingredients

2 cups flour
1/3 cup unsweetened cocoa
4 teaspoons baking powder
1-1/2 cups Splenda
1-1/4 cups fat free half & half milk
2 teaspoons vanilla or 1 teaspoon almond flavoring

1 cup Splenda
1 cup dark brown sugar
1/2 cup plus 2 tablespoons unsweetened cocoa
1-3/4 cup very hot water

recipe directions

Preheat oven to 350. Spray a 9×13 baking dish.

Make cake mixture: Whisk flour, cocoa, baking powder and Splenda together. Blend in milk and vanilla. Pour into pan. Mixture will be thick. Spread evenly.

Make pudding mixture: Combine Splenda, brown sugar, and cocoa. Add hot water. Blend and pour over cake batter – mixture will be thin.

Bake 30 –35 minutes or until toothpick inserted in cake portion comes out clean. Don’t overbake. Serve with fat free ice cream, fat free whipped topping, or fresh fruit.


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