No-Fat Chocolate Pudding Cake Recipe

Name: No-Fat Chocolate Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/8 c. all-purpose flour; 3/4 c. sugar; 1/3 c. unsweetened cocoa powder; 1/8 c. cornstarch; 1 tsp. baking powder; 1/3 tsp. baking soda; 1/2 tsp. salt; 2 egg whites, lightly beaten; 1/4 c. water; 1/2 c. light corn syrup; 1 tsp. vanilla; 1 c. brown sugar, packed; 1 1/2 c. boiling water

Servings: persons

1 1/8 c. all-purpose flour
3/4 c. sugar
1/3 c. unsweetened cocoa powder
1/8 c. cornstarch
1 tsp. baking powder
1/3 tsp. baking soda
1/2 tsp. salt
2 egg whites, lightly beaten
1/4 c. water
1/2 c. light corn syrup
1 tsp. vanilla
1 c. brown sugar, packed
1 1/2 c. boiling water

1
Sift together the first 7 ingredients.
2
In a separate bowl, mix egg whites, water, corn syrup and vanilla in a medium sized bowl.
3
Mix in the dry ingredients; stir to blend.
4
Spread batter in a 9 x 9 x 2-inch square baking pan coated with vegetable-oil cooking spray.
5
Sprinkle the brown sugar over the batter evenly. Pour the boiling water over the batter (water should cover mixture in pan).
6
Bake in a preheated 350u00b0 oven for 35 to 40 minutes. Cool slightly in pan on wire rack.
7
Spoon onto dessert plates to serve warm or refrigerate to serve cold.
8
Makes 12 servings. (Contains 226 calories, 45 g. of fat per serving.)

1620

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/8 c. all-purpose flour, 3/4 c. sugar, 1/3 c. unsweetened cocoa powder, 1/8 c. cornstarch, and more.

Yes, No-Fat Chocolate Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

No-Fat Chocolate Pudding Cake

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