Recipe: Chocolate Pudding Cake (low fat, using applesauce)

CHOCOLATE PUDDING CAKE

"You'll be surprised at the rich pool of fudge sauce that works its way to the bottom of this cake as it bakes. This decadent dessert is best when served warm, but you won't be able to resist it even at room temperature."


FOR THE CAKE:
2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 cups unsweetened cocoa powder
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 cup fat-free milk
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract

FOR THE PUDDING:
2 cups boiling water
1 1/2 cups firmly packed light brown sugar
1/2 cup unsweetened cocoa powder

Preheat oven to 350 degrees F. Spray a 13x9x2-inch baking pan with vegetable oil spray; set aside.

In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt. Whisk in remaining cake ingredients, blending thoroughly. Pour into baking pan, spreading evenly.

In a large bowl, whisk together pudding ingredients until sugar and cocoa are dissolved. Pour carefully over batter. (Pudding layer will be thin and runny.)

Bake for 35 to 40 minutes, or until top is firm to touch. (A toothpick inserted in center of cake won't be an accurate test for doneness.) Let cake rest for 15 minutes before cutting.

TO SERVE:
Slice cake and top with sauce, or pool sauce on plate and top with cake. Cover and refrigerate leftovers for up to 7 days or wrap tightly and freeze for up to 2 months.

Makes 24 servings; 1 square per serving
PER SERVING: Calories 152, Protein 2 g, Carbohydrates 37 g, Cholesterol 0 mg, Total Fat 1 g, Saturated 0 g, Polyunsaturated 0 g, Monounsaturated 0 g, Fiber 2 g, Sodium 94 mg

Source: American Heart Association Meals in Minutes by The American Heart Association