Have an account? Log in or

Lower Sugar Chocolate Pudding Bottom Cake

Lower Sugar Chocolate Pudding Bottom Cake

recipe ingredients

Cake
2 cups flour
1/3 cup unsweetened cocoa
4 teaspoons baking powder
1-1/2 cups Splenda
1-1/4 cups fat free half & half milk
2 teaspoons vanilla or 1 teaspoon almond flavoring

Pudding:
1 cup Splenda
1 cup dark brown sugar
1/2 cup plus 2 tablespoons unsweetened cocoa
1-3/4 cup very hot water

recipe directions
Preheat oven to 350. Spray a 9x13 baking dish.

Make cake mixture: Whisk flour, cocoa, baking powder and Splenda together. Blend in milk and vanilla. Pour into pan. Mixture will be thick. Spread evenly.

Make pudding mixture: Combine Splenda, brown sugar, and cocoa. Add hot water. Blend and pour over cake batter – mixture will be thin. Bake 30 –35 minutes or until toothpick inserted in cake portion comes out clean. Don’t overbake. Serve with fat free ice cream, fat free whipped topping, or fresh fruit.

Other Suggested Recipes:

Serves: 12 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
170 1 0 6 3 201 35 3
  • Cathy

    This is very very good!

  • Melissa

    This cake was easy to bake, but it tasted rather bland. Unfortunately the recipe sounds a lot more yummy than the end result.

  • Alisa

    I added a box of sugar free Jello pudding to the mix and used whole wheat flour. It needed more liquid so I used skim milk. I also substituted the pudding recipe with another box of sugar free Jello pudding made with skim milk. The cake turned out quite well. I was well pleased with the results.

  • fdgyr

    i loved this recipe i’ve tried it it’s so delicieus

Bottom