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    Cake: 3 pt. Hot Fudge Pudding Cake


    Source of Recipe


    "Healthy Exchanges Food Newsletter, Sept. 1999"

    List of Ingredients




    1 1/2 cups Bisquick reduced fat baking mix
    1/2 cup pourable Sugar Twin or Sprinkle Sweet
    1/2 cup (2 ounces) chopped walnuts
    1/2 cup skim milk
    1 package JELL-O sugar-free chocolate cook-and-serve pudding mix -- (4 serving size)
    2 cups boiling water

    Recipe



    Preheat oven to 350¼ F. Spray a 9-by-9-inch cake pan with butter-flavored cooking spray. In a large bowl, combine baking mix, Sugar Twin, walnuts, and skim milk. Spread half of batter into prepared cake pan. In a medium bowl, combine dry pudding mix and boiling water. Pour mixture over batter. Evenly spread remaining batter over top. Bake for 25 to 30 minutes. Place cake pan on a wire rack and let set for at least 5 minutes.
    Divide into 8 servings.

    HINT: Good served warm with sugar and fat-free ice cream.

    Serving size (1 slice)

    According to the newsletter: Per serving: 154 Cal, 6g Fat, 4g Pro, 21g Carb, 324mg Sod, 48mg Calc, 1g Fib
    Healthy Exchanges: 1 Bread, 1/2 Fat, 1/4 Protein, 1/4 Slider, 4 Opt. Cal.
    Diabetic Exchanges: 1 Starch, 1 Fat

 

 

 

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