Almond Chocolate Pudding Cake
Ready In: 45 mins
Serves: 8-10
Ingredients
- nonstick cooking spray
- 1 1⁄3 cups sugar
- 1 cup unsifted flour
- 1⁄4 teaspoon salt
- 1⁄4 cup unsweetened cocoa
- 1⁄4 cup oil
- 1⁄2 cup low-fat milk
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 2 teaspoons baking powder
- 1 cup boiling water
Directions
- Position rack in center of oven and preheat to 350 degrees.
- Coat an 8x8 baking pan with cooking spray.
- In a large bowl, combine 2/3 cups of the sugar, all the flour, salt, and baking powder.
- Stir well to blend.
- Whisk in the oil, milk, and both extracts.
- Batter will be stiff.
- Scrape batter into oiled pan and smooth on top.
- In a small bowl, stir together the cocoa and remaining 2/3 cup sugar.
- Sprinkle this over the batter.
- Pour the boiling water over the batter, do not stir!
- Bake 25 to 35 minutes, or until top of cake looks crisp and crackled.
- Cool on a wire rack for 5 minutes.
- Serve warm.
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