Healthified Chocolate-Almond Pudding Cake

40% less fat • 75% less sat fat • 27% fewer calories than the original recipe. Gooey, yummy, chocolaty—canola oil and skim milk are two of the skinny secrets.

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( 75 Ratings)

75 Ratings

5 Stars 13%

4 Stars 31%

3 Stars 39%

2 Stars 17%

1 Stars

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Prep Time 20 min
Total Time 1 hr 30 min
Servings 9

Ingredients

1: cup Gold Medal® all-purpose flour

1/2: cup granulated sugar

1/4: cup chopped almonds, toasted*

1/4: cup unsweetened baking cocoa

2: teaspoons baking powder

1/4: teaspoon salt

1/2: cup fat-free (skim) milk

2: tablespoons canola oil

2: teaspoons vanilla

1/4: teaspoon almond extract

3/4: cup packed brown sugar

1/4: cup unsweetened baking cocoa

1 3/4: cups water

: Vanilla reduced-fat ice cream, if desired

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Directions

1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix flour, granulated sugar, almonds, 1/4 cup cocoa, the baking powder and salt. Stir in milk, oil, vanilla and almond extract until blended. Spread batter in pan.
2 In 1-quart saucepan, mix brown sugar and 1/4 cup cocoa with wire whisk. Stir in water. Heat just to boiling, stirring occasionally. Pour over batter.
3 Bake 35 to 40 minutes or until center is set. Cool 30 minutes before serving.
4 To serve, spoon warm cake into individual dessert bowls; spoon pudding from baking dish over cake. Serve with ice cream.