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Hot Fudge Pudding Cake

Source of Recipe

Dessert du Jour - e-mail


Recipe Introduction

Hot Fudge-Butterscotch Pudding Cake: Substitute 1 package (6 ounces) butterscotch chips for the nuts. Decrease brown sugar to 1/2 cup and the 1/4 cup cocoa to 2 tablespoons. Hot Fudge Pudding Cake
WW Points
Exchanges
Yield: 8 servings.

1 cup all-purpose flour*
3/4 cup granulated sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup chopped nuts, if desired
1 cup packed brown sugar
1/4 cup cocoa
1-3/4 cups hottest tap water

Ice cream

Heat oven to 350F. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased baking pan, 9 × 9 × 2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan.

Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter.

Bake 40 minutes. Let stand 15 minutes; spoon into dessert dishes or cut into squares and invert on dessert plates. Top with ice cream and spoon sauce over each serving.

One serving (calculated w/o ice cream)equals: 350 Calories; 13g Fat (31.8% calories from fat); 5g Protein; 57g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 151mg Sodium. ++++ Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 2 1/2 Other Carbohydrates ++++ WWP: 8

NOTES: *If using self-rising flour, omit baking powder and salt.