Hot Fudge Pudding Cake



I haven’t tested this one. If you do – let us know how it turned out in the comments.


1 cup all purpose flour

1 cup sugar, divided

¼ cup cocoa powder, divided

1½ teaspoon baking powder

¼ teaspoon salt

½ cup lowfat milk

1½ Tablespoons vegetable oil

1½ teaspoons pure vanilla extract

1½ cup boiling water

4 cups frozen vanilla yogurt

1/3 cup caramel topping

Chopped walnuts – optional


Preheat oven to 350 F.

Combine flour, half the sugar, half the cocoa, baking powder and salt in a mixing bowl. Mix well.

In another bowl, combine milk, oil, vanilla.

Mix wet mixture into dry mixture.

Put batter into a greased 9 inch square baking pan.

Sift together remaining sugar, cocoa, and a dash of salt.

Sprinkle evenly over the batter.

Pour boiling water over the top – do not stir.

Bake 30 minutes, or until cake springs back when touched in the center.

Serve topped with frozen yogurt and drizzle with caramel topping and walnuts.



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