This marriage of cake and pudding is a dish best served warm. Changing the whole milk to skim and replacing the butter with canola oil, we were able to make drastic reductions in fat, cutting saturated fat by 75% and total fat by 40%. Serving it with an optional dollop of reduced-fat vanilla ice cream to get that delightful balance of warm and cool.
3/4 cup granulated sugar >
1/2 cup granulated sugar
1/2 cup chopped almonds >
1/4 cup chopped toasted almonds plus 1/4 teaspoon almond extract
milk >
fat-free (skim) milk
1/4 cup butter >
2 tablespoons canola oil
1 teaspoon vanilla >
2 teaspoons vanilla
1 cup packed brown sugar >
3/4 cup packed brown sugar
Nutritional Highlights
330 (before)
240 (after)
10 g (before)
6 g (after)
4 g (before)
1 g (after)
20 min |
1 hr 30 min |
9 servings |
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
Reduced-fat vanilla ice cream, if desired
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.
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2
In small saucepan, mix brown sugar and 1/4 cup cocoa with wire whisk. Stir in water; heat just to boiling, stirring occasionally. Pour over batter.
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3
Bake 35 to 40 minutes or until center is set. Cool 30 minutes before serving.
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4
To serve, spoon warm cake into individual dessert bowls; spoon pudding from baking dish over cake. Serve with ice cream.
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Nutritional Information
1 serving:
Calories 240 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 190mg; Total Carbohydrate 44g (Dietary Fiber 2g, Sugars 30g); Protein 3g
% Daily Value
Vitamin A 0%; Vitamin C 0%; Calcium 10%; Iron 10%
Exchanges
1 Starch, 2 Other Carbohydrate, 1 Fat
Carbohydrate Choices
3
