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Nuts: Hot Fudge Pudding Cake -ww

Source of Recipe

Healthy Exchanges Newsletter, February 2001
HOT FUDGE PUDDING CAKE

WW Points
Diabetic Exchanges
Serves 2

6 Tbsp Bisquick® baking mix
1/2 cup Splenda Granular -- divided
2 tbsp cocoa -- divided
1/2 tsp baking powder
1 pinch salt{my addition}
1/3 cup fat free milk
1 tbsp fat free sour cream
1/2 cup hot water

Preheat oven to 350 degrees. Spray 2 (12 oz } custard cups with butter-flavored cooking spray.

In a medium bowl, combine baking mix, 1/4 cup splenda{*I added an extra 1/4 cup}, 1 tablespoon cocoa, and baking powder. Stir in walnuts. Add milk and sour cream. Mix well to combine.

Evenly spoon batter into prepared custard cups. Batter is very runny but that's okay.

In a small bowl, combine hot water, remaining 1 TBS cocoa, and remaining 1/4 cup splenda. Pour about 1/4 cup of the cocoa mixture over the top of each cake.

Place custard cups on a baking sheet and bake for 30-35 minutes. Place custard cups on a wire rack and let set for 5 minutes. Serve warm.

Each serving equals: 186 Calories, 6gm Fat, 5gm Protein, 28gm Carbohydrate, 347mg Sodium, 84mg Cholesterol, 2gm Fiber ++++ Exchanges: 2 Starch, 1/2 Fat ++++ WW Points: 4 for 2 servings...OR... 2 Points each for 3 servings

NOTES from Carol: What I did different was to use 1/2 cup Splenda in the batter{JoAnna used only 1/4 cup} I also added 1/4 tsp. salt for added flavor...chocolate seems to need it.

I omitted the walnuts, used low fat sour cream, 1% milk & a pinch of salt. Divided into 3 servings for 2 Points each.