Recipe: Mocha Pudding Cake (using applesauce, no butter or oil)

MOCHA PUDDING CAKE

"Butter might make batter better, but in this moist, gooey cake, applesauce replaces the butter and keeps the dessert slim and trim. Serve it warm and topped with fresh nectarine slices or berries."

Nonstick cooking spray
1 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder, divided use
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
1/2 cup applesauce
1 teaspoon vanilla
1 3/4 cups hot water
3/4 cup packed brown sugar
1 teaspoon instant coffee crystals
Nonfat frozen yogurt (optional, for serving)

Lightly coat an 8x8x2-inch baking pan with cooking spray; set aside.

In a large bowl combine the flour, granulated sugar, 1/4 cup cocoa powder, the baking powder, and salt. Stir in milk, applesauce, and vanilla until well combined. Spread batter in the prepared baking pan.

In a medium bowl combine the hot water, brown sugar, remaining 1/4 cup cocoa powder, and the coffee crystals. Carefully pour the coffee mixture over the cake batter.

Bake in a 350 degrees F oven about 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool slightly on a wire rack.

Spoon the warm cake and pudding into dessert dishes. If desired, serve with frozen yogurt.

Makes 8 to 10 servings

Nutrition Facts per serving: 242 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 264 mg sodium, 56 g carbo., 1 g fiber, 3 g pro.
Daily Values: 1% vit. A, 1% vit. C, 16% calcium, 10% iron

Exchanges: 2 Starch, 2 Fat

Source: Better Homes and Gardens 3 Steps to Weight Loss, 2001