Hot Fudge Chocolate Pudding Cake Directions:
- Preheat your oven to 350°F and spray an 8-inch square baking dish with non-stick cooking spray.
- In a medium bowl, whisk together the flour, granulated sweetener, cocoa powder, baking powder, and salt.
- Stir in the almond milk, applesauce, and vanilla extract until smooth. The batter will be thick.
- Spread the batter evenly in the prepared baking dish.
- In a small bowl, combine the brown sugar substitute and the remaining cocoa powder. Sprinkle this mixture evenly over the batter.
- Pour the hot water over the batter—do not stir.
- Bake for 35-40 minutes, or until the top of the cake is set and slightly crispy. The cake will create its own fudge sauce underneath.
- Let it cool for 15 minutes before serving. Serve warm, optionally topped with fat-free whipped cream.
WW Points Calculation:
- All-purpose flour: 16 points
- Zero-calorie sweetener: 0 points
- Cocoa powder: 1 point
- Baking powder: 0 points
- Almond milk: 1 point
- Applesauce: 0 points
- Vanilla extract: 0 points
- Brown sugar substitute: 0 points
- Hot water: 0 points
Total Points: 18 points
Servings: 9
Per Serving: 2.00 points
Nutrition Information:
- Calories: 80 per serving
- Fat: 1g
- Protein: 2g
- Carbohydrates: 17g
- Sugar: 0g
- Sodium: 120mg
I'm waiting for your comments! Enjoy!
