Fudge Pudding Cake
Prep Time 20 minutes Cook Time 45 minutes Serves 25
IngredientsNo-stick cooking spray
12 oz fat free milk
9 oz Dried Plum Purée (recipe follows)
13 1/4 oz all-purpose flour
16 oz granulated sugar
2 oz unsweetened cocoa powder, divided
1 1/2 T baking powder
3/4 tsp salt
23 oz light brown sugar
36 oz hot water
DirectionsHeat oven to 350ºF.
Lightly coat deep sheet pans with no-stick cooking spray. In mixer bowl, beat together milk and Dried Plum Purée until blended thoroughly. Add flour, sugar, 1/2 of the cocoa, baking powder and salt; beat until just blended. Spread evenly onto bottom of prepared pan. In small bowl, combine brown sugar and remaining ½ of the cocoa; sprinkle evenly over batter in pan. Pour hot water over top. Bake 45 minutes or until cake springs back when lightly touched. Cool 15 minutes on wire rack. Cut into squares; serve warm on individual plates. Top each square with even amounts of whipped topping; garnish with chocolate curls and mint leaves, if desired.
Dried Plum Purée: In food processor container, combine 4 ounces pitted dried plums* and 2 ounces of water; process on and off until finely chopped. Makes 6 oz *Canned dried plums may be substituted for pitted dried plums. Drain liquid and pat dry with a paper towel.
Tip: -Cover and refrigerate any leftover cake. Warm in microwave oven before serving.
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