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Lower carb upside down hot fudge pudding cake for Valentine’s Day

Hot fudge pudding cake

Healthier Lower Carb Upside down Hot fudge pudding cake

This tastes darn good and no one suspected I subbed the white sugar and used Splenda. (You could use your own brand of Splenda-like substitute.  Just make sure you can sub it one for one for the sugar).  I think this will pass muster with my best friend and healthy cook, Ms Carol Vanover.  Happy Valentine’s Day to you, Carol and to that nice hubby, Tom!

You’ll see I used NuNaturals Dutch process cocoa. It made a deep, dark, chocolate flavor.

 

Cake:

2 cups all purpose flour

1/3 cup plus 1 tablespoon cocoa powder

1 tablespoon baking powder

1-1/4 cups Splenda granulated (the kind that you sub one for one for sugar)

1 cup 2% or skim milk

3 tablespoons melted butter substitute (I used I can’t believe it’s not butter)

1-1/2 teaspoons vanilla

Preheat oven to 350. Spray 9×13 pan. Whisk flour, cocoa, baking powder and Splenda together. In separate bowl, whisk milk, butter substitute and vanilla.  Add this to dry ingredients and blend. Pour into pan.

Pudding:

Next time I’ll try it with all Splenda. Any of you do this? I was just afraid that I wouldn’t get the consistency I wanted for the pudding with all Splenda…..

1/2 cup white sugar and 1/2 cup Splenda

1 cup brown sugar, firmly packed

1/2 cup plus 2 tablespoons cocoa powder

1-3/4 cup very hot water

Mix Splenda, sugars and cocoa. Pour water over and whisk. Pour ever so gently and evenly over batter. Pudding will look quite thin but gets real thick as it bakes. Bake 30-35 minutes or until center is set and just almost firm to touch. Don’t over bake or you won’t get much pudding!

Garnish with berries if you have them and a dollop of healthy whipped topping.

 

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