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Brownie Pudding Cake

Categories: Cakes/pies, Easter, Valentine's Day
Type: Desserts and Baked Goods

This brownie pudding cake is the chocoholic's dream dessert.

Serves: Serves: 8


  • 2/3 cup Carnation Nonfat Dry Milk Powder
  • 2 cups water
  • 1 cup all-purpose flour
  • 6 tablespoons unsweetened cocoa
  • 2/3 cup pourable Sugar Twin or Sprinkle Sweet
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons Land O Lakes no-fat sour cream
  • 1 teaspoon vanilla extract
  • 1/4 cup (1 ounce) mini chocolate chips
  • 1/4 cup (1 ounce) chopped walnuts
  • 1/4 cup Brown Sugar Twin

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  1. Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter- flavored cooking spray.
  2. In a small bowl, combine dry milk powder and 3/4 cup water.
  3. In a large bowl, combine flour, 1/4 cup cocoa, Sugar Twin, baking powder, and baking soda. Add milk mixture, sour cream, and vanilla extract. Mix gently to combine.
  4. Spread batter into prepared baking dish. Evenly sprinkle chocolate chips and walnuts over top.
  5. In a medium saucepan, combine remaining 2 tablespoons cocoa, Brown Sugar Twin, and remaining 1/4 cups water. Bring mixture to a boil, stirring often.
  6. Spoon hot mixture evenly over cake batter. DO NOT stir.
  7. Bake for 30 to 35 minutes or until a toothpick inserted near center comes out clean.
  8. Place baking dish on a wire rack and let set for at least 15 minutes. Divide into 8 servings. Serve warm or cold.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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