Low Fat Brownie Pudding Cake Recipes

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FUDGE BROWNIE PUDDING CAKE



Fudge Brownie Pudding Cake image

This recipe gives you your chocolate fix and is lower in fat and calories. Recipe is from Woman's Day.

Provided by CookingONTheSide

Categories     Dessert

Time 45m

Yield 9 serving(s)

Number Of Ingredients 14

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder, plus
3 tablespoons unsweetened cocoa powder
2/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 1% low-fat milk
2 1/2 tablespoons vegetable oil
2 tablespoons coffee-flavored liqueur or 2 tablespoons black coffee
2 teaspoons vanilla extract
1/3 cup packed light brown sugar
1 3/4 cups boiling water
confectioners' sugar, for dusting
light whipped topping (optional)

Steps:

  • Heat oven to 375 degrees; you'll need an 8-inch square or other 2-quart, 2-inch deep baking dish.
  • Put flour, 1/2 cup cocoa powder, granulated sugar, baking powder and salt into a bowl, and whisk to mix well.
  • Mix milk, oil, liqueur and vanilla; stir into flour mixture until blended.
  • Spread in ungreased baking dish.
  • Mix brown sugar and the 3 T cocoa; sprinkle evenly over batter.
  • Slowly pour boiling water evenly over surface of batter (resist the temptation to stir).
  • Carefully place dish in oven.
  • Bake 30 minutes, or until top is just set and a wooden pick inserted halfway into center comes out with moist crumbs.
  • Cool in dish on wire rack 10 minutes.
  • Dust with confectioners' sugar.
  • Fore a decorative design, place a paper doily on cake before dusting with sugar.
  • Carefully lift doily straight up.
  • Serve pudding cake warm with whipped topping.

SLOW-COOKER BROWNIE PUDDING CAKE



Slow-Cooker Brownie Pudding Cake image

Chocolate and walnut come together in this slow cooked brownie pudding cake - a perfect dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 8

Number Of Ingredients 11

1 cup all-purpose flour
1 1/4 cups granulated sugar
1/4 cup Dutch processed baking cocoa
1/4 teaspoon salt
1/4 cup canola oil
1 teaspoon vanilla
3 egg whites
2 whole eggs
2 oz bittersweet baking chocolate, melted
1/4 cup coarsely chopped walnuts, toasted
Powdered sugar, if desired

Steps:

  • In medium bowl, mix flour, granulated sugar, cocoa and salt. In separate bowl, stir oil, vanilla, egg whites and eggs with whisk. Add egg mixture to flour mixture; stir until blended. Stir in melted chocolate. Stir in walnuts.
  • Spray 3 1/2-quart slow cooker with cooking spray. Pour batter into slow cooker.
  • Cover; cook on Low heat setting 2 hours to 2 hours 30 minutes or until set around edges but still soft in center. Turn off slow cooker. Let stand covered 30 minutes before serving. Sprinkle with powdered sugar.

Nutrition Facts : Calories 340, Carbohydrate 49 g, Fat 2 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 110 mg

CHOCOLATE PUDDING CAKE (LOW CALORIE)



Chocolate Pudding Cake (low Calorie) image

You'd never know this cake is low calorie and has only 1 gram of fat per serving. It doesn't have to be served warm -- it was good even after being in the fridge.

Provided by wife2abadge

Categories     Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 12

2 cups flour
1 1/2 cups sugar
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder, plus
1 teaspoon baking powder
1/4 teaspoon salt
1 cup nonfat milk
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups boiling water
1 1/2 cups firmly packed light brown sugar
1/2 cup unsweetened cocoa powder

Steps:

  • Spray a 13 x 9 x 2-inch baking pan with cooking spray and set aside.
  • In a large bowl, whisk together flour, sugar, cocoa, baking powder, and salt.
  • Whisk in remaining cake ingredients, blending thoroughly.
  • Pour into baking pan, spreading evenly.
  • In a large bowl, whisk together pudding ingredients until sugar and cocoa are dissolved.
  • Pour carefully over batter.
  • Pudding layer will be thin and runny.
  • Bake for 35-40 minutes, or until top is firm to the touch. (toothpick inserted will not be an accurate test for doneness)
  • Let cake rest for 15 minutes before cutting. Cover and refrigerate leftovers for up to 7 days or wrap tightly and freeze for up to 2 months.

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