This chocolate pudding cake bakes with a brown-sugar coffee layer that forms a warm sauce. The recipe makes 12 servings.
Ingredients
- 1 cup all-purpose flour
- ⅓ cup sugar
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup nonfat milk
- 1 large egg, lightly beaten
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- ¼ cup pecan halves, toasted
- ¾ cup brown sugar
- 1⅓ cups hot strong coffee
- Cooking spray
Instructions
- Preheat the oven to 375°F. Lightly coat an 8×8-inch baking dish with cooking spray.
- Stir the flour, sugar, cocoa, baking powder, and salt together in a large bowl.
- Combine the milk, egg, oil, and vanilla in a measuring cup.
- Make a well in the dry ingredients and gradually pour in the milk mixture, stirring until combined. Stir in the pecans.
- Spread the batter evenly in the prepared dish.
- Dissolve the brown sugar in the hot coffee and spoon it over the batter.
- Bake for about 25 minutes, until a toothpick inserted in the cake portion comes out clean, no wet batter remains, and the center reaches 160°F (71°C).
- Let the cake stand for 10 minutes, then serve hot or warm.
Yield
Makes 12 equal servings.
