Diet & Fitness Blog
Chocolate Pudding Day! (like you needed an excuse to eat chocolate)
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I'm not too sure how they come up with all these fun celebratory food days, but today I'm not complaining. You see, Thursday, June 26th is National Chocolate Pudding Day!I'm always looking for a little something sweet right after I eat lunch or dinner and chocolate pudding always manages to satisfy my sweet tooth. How can I not indulge in this smooth and creamy dessert? After all, it's low in fat and calories, so there's no guilt added. I asked Pam Ofstein, eDiets Director of Nutrition Services what she thought about pudding snacks, and here's what she had to say:
"Chocolate pudding can be a low-calorie alternative dessert without compromising taste. Sometimes you simply want that rich, decedent chocolate flavor but don’t want the extra calories or fat. Chocolate pudding is a perfect treat and can be even pack on more nutritional value by adding some fresh fruit (berries) – making it rich in antioxidants."
So to celebrate this chocolate-y day I plan to raise my spoon and devour a slice of warm, chocolate pudding cake I made in honor of this special day. And for all you bakers out there, here's a delicious, quick and easy chocolate pudding cake recipe for you to enjoy -- in moderation, of course.
Chocolate Pudding Cake
Vegetable oil spray
2 cups all-purpose flour (or try using 1 cup whole wheat flour with 1 cup all-purpose flour)
1 1/2 cups sugar
1/2 cup unsweetened cocoa powder
1 Tbsp. plus 1 teaspoon baking powder
1/4 tsp. salt
1 cup skim milk
1/2 cup unsweetened applesauce
2 tsp. vanilla extract
2 cups boiling water
1 1/2 cups firmly packed light brown sugar
1/2 cup unsweetened cocoa powder (for the pudding batter)
Preheat oven to 350 degrees. Spray a 13 x 9 x 2-inch baking pan with vegetable oil spray. Set aside.
In a large bowl, whisk together flour, sugar, cocoa, baking powder, and salt. Whisk in the milk, applesauce, and vanilla, blending thoroughly. Pour into baking pan, spreading evenly.
In a large bowl, whisk together the boiling water, brown sugar and 1/2 cup cocoa powder until sugar and cocoa are dissolved. Pour carefully over batter. Pudding batter will be thin and runny.
Bake for 35-40 minutes, or until top is firm to the touch. A toothpick inserted in center of cake will not 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. And if you want to take Pam's advice, top with fresh berries for an extra antioxidant punch! Makes 24 servings, 1 square inch per serving.
Nutritional value per serving -- Calories: 152; Protein: 2g; Carbs: 37g; Cholesterol: 0mg; Total Fat: 3g; Saturated: 0g; Polyunsaturated: 1g; Monounsaturated: 0g; Fiber: 2g; Sodium: 94mg.
Mine came out great (in fact, that's a picture of it up there)! Let me know how your pudding cake turns out by commenting below!
Comment by 
CRM Software said... - Thursday, June 26, 2008 4:17:00 AM
Comment by said... - Thursday, June 26, 2008 9:22:00 AM
It looks and reads like it will be very good. However it is a little ridiculous that the nutritional information is on a 1 inch square! Even your serving in the photo (closer to an actual serving) appears to be at least 3 inches. I love my desserts & I do look at what I'm consuming, I don't love having to read the "fine print" only to have to recalculate what a real serving is so I;m not BSing myself or my family. I will try this, it's chocolate!!!
Comment by said... - Thursday, June 26, 2008 10:39:00 AM
I wish places would start posting the total caloric value of the entire prepared dish, so the server could calculate the actual numbers by piece or servings for their actual crowd. This looks delicious, and any time chocolate can be celebrated, I'm in!
janeen
Comment by said... - Friday, June 27, 2008 2:10:00 PM
I must be dense, but where is the pudding sauce to pour over cake, looks to me like it is cooked on top of cake. please explain in idiot terms
Comment by said... - Friday, June 27, 2008 2:55:00 PM
The sauce is poured on top of the batter BEFORE you put it in the oven. Just prepare it in a separate bowl then pour over the pudding batter. It will be thin and runny, but don't worry, it thickens up. Hope this helps and happy baking!
Comment by said... - Monday, June 30, 2008 11:50:00 AM
The pudding was on the bottom of the cake as I said before, I flipped the cake to serve. Your picture shows that your cake has the pudding in the center of the cake. Explain. Also, what is the white on your cake?
Comment by said... - Monday, June 30, 2008 12:28:00 PM
I'm not sure how your pudding sauce ended up at the bottom when you flipped it. In my experience, I poured the pudding sauce on top of the batter before baking and once it baked in the oven, it settled a bit and ended up at the center of the cake. I never had to flip the cake over to serve. It looked very similiar to brownies once out of the oven. The white stuff you see is powdered sugar that I sprinkled on to make it look pretty.
Comment by said... - Monday, June 30, 2008 3:44:00 PM
I poured the liquid mixutre on top of the batter. It went down on the sides and on top. When cooled i cut a slice and found the pudding on the bottom of the cake and nothing in the center. Don't get me wrong, the cake was scrumptious, all my guest loved it. They could not believe that the eggs and margarine/oil was omitted.
Comment by said... - Monday, June 30, 2008 3:49:00 PM
What is that chocolate shape in the center of the fruit picture?
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