Fudge Pudding Cake
Dried plum puree makes this version of the classic fudge pudding cake lighter than usual. As the cake bakes, the fudge sauce forms on the bottom.
No-stick cooking spray
1/2 cup fat free milk
1/4 cup Dried Plum Purée (recipe follows)
1 cup all-purpose flour
3/4 cup granulated sugar
6 tablespoons unsweetened cocoa powder, divided
2 teaspoons baking powder
1/4 teaspoon salt
1 cup packed light brown sugar
1 1/2 cups hot water
1/4 to 1/2 cup light whipped topping, thawed
Heat oven to 350ºF. Lightly coat 8-inch square baking dish with no-stick cooking spray. In mixer bowl, beat together milk and Dried Plum Purée (recipe below) until blended thoroughly. Add flour, sugar, 2 tablespoons 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 1/4 cup 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 9 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 2/3 cup (4 ounces) pitted dried plums and 3 tablespoons water; process on and off until finely chopped. (Makes 1/2 cup)
Tip: Cover and refrigerate any leftover cake. Warm in microwave oven before serving.
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