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6/5/08 10:51 P

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Chocolate Upside Down Pudding Cake
JOANNA LUND
KWQC-TV6 06/09/2005

Serves 8

2 cups Splenda Granulated
3 tablespoons unsweetened cocoa powder
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon table salt
1/2 cup fat-free milk
2 tablespoons vegetable oil
1-1/2 teaspoons vanilla extract
1/4 cup chopped walnuts
1 cup boiling water

Preheat oven to 350 degrees. Spray a 9-inch round cake pan with butter-flavored cooking spray. In a large bowl, combine 3/4 cup Splenda, 2 tablespoons cocoa, flour, baking powder, and salt. In a small bowl, combine milk, oil, and vanilla extract. Add milk mixture to flour mixture. Mix gently just to combine. Fold in walnuts. Evenly spread batter into prepared pan. In a medium bowl, combine remaining 1-1/4 cups Splenda, 1 tablespoon cocoa, and boiling water. Carefully pour boiling water mixture evenly over top. Bake for 35 minutes. Place pan on a wire rack and let set for at least 10 minutes. Cut into 8 wedges.

HINTS: 1. Batter is thick but spreads easily with a spatula. 2. Good served warm with 1 scoop sugar- and fat-free vanilla or chocolate ice cream. If using, don't forget to count the additional calories.

Each serving equals:
HE: 1 Fat, 2/3 Bread, 1/2 Slider, 3 Optional Calories
146 Calories, 6 gm Fat, 3 gm Protein
20 gm Carbohydrate, 142 mg Sodium
78 mg Calcium, 1 gm Fiber
DIABETIC EXCHANGES: 1 Fat, 1 gm Starch
Family and Friends Cookbook p.157




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