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Skinny Chocolate-Almond Pudding Cake

 76 Ratings
3 Comments
  • Prep Time 20 min
  • Total Time 1 hr 30 min
  • Servings 9
  • Save
    3K
  • Pinterest
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  • Print
    841

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.

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

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.

Expert Tips

*To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake 6 to 10 minutes, stirring occasionally, until light brown.

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the original.

For a mocha-flavored dessert, add 2 teaspoons instant coffee granules to the batter mixture.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories from Fat
50
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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