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