PrintBy Giselle Gerber
Content Manager
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!
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