Fudge Brownie Pudding Cake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 c. all-purpose flour
- 1 ⁄2 c. Unsweetened cocoa powder
- 3 tbsp. Unsweetened cocoa powder
- .67 c. granulated sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. 1% lowfat milk
- 2 1/2 tbsp. vegetable oil
- 2 tbsp. coffee-flavor liqueur or black coffee
- 2 tsp. vanilla extract
- 1/3 c. packed light brown sugar
- 1 3/4 c. boiling water
- Garnish: confectioners’ sugar, for dusting
- Serve with: lite whipped topping
Instructions
- Heat oven to 375 °F. You'll need an 8-in. square or other 2-qt, 2-in.-deep baking dish.
- Put flour, 1 ⁄2 cup cocoa powder, granulated sugar, baking powder and salt into a bowl, and whisk to mix well. Mix milk, oil, liqueur and vanilla; stir into flour mixture until blended. Spread in ungreased baking dish.
- Mix brown sugar and the 3 Tbsp cocoa; sprinkle evenly over batter. Slowly pour boiling water evenly over surface of batter (resist the temptation to stir). Carefully place dish in oven.
- Bake 30 minutes, or until top is just set and a wooden pick inserted halfway into center comes out with moist crumbs. Cool in dish on wire rack 10 minutes.
- Dust with confectioners' sugar. For a decorative design, place a paper doily on cake before dusting with sugar. Carefully lift doily straight up. Serve pudding cake warm with whipped topping.
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