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CHOCOLATE ALMOND PUDDING CAKEchocolate almond pudding cake

Servings: 8 (small servings)

• 1 cup + 2 tablespoons cake flour
• 1 cup granulated sugar, divided
• 5 tablespoons unsweetened cocoa powder, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup fat-free milk
• 1 tablespoon butter, melted
• 1/2 cup brown sugar
• 1 cup hot water
• 2 teaspoons almond extract
• 2 tablespoons sliced almonds
Preheat oven to 350°F.

In a medium bowl combine flour, ¾ cup granulated sugar, 2 tablespoons cocoa powder, baking powder and salt. Combine milk and butter and blend into dry ingredients. Spoon batter into a 10-inch pie pan coated with nonstick spray.

Whisk together brown sugar, ¼ cup granulated sugar and 3 tablespoons cocoa powder. Sprinkle over batter. Combine water and almond extract; pour over batter. Sprinkle almonds on top.

Bake for 35 minutes or until a toothpick, inserted through the cake layer, comes out clean. Serve warm with whipped topping or ice cream.
Each serving provides approximately: 260 calories, 3 g protein, 56 g carbohydrates, 2 g fiber, 3 g fat (1 g saturated), 4 mg cholesterol, 32 mcg folate, 2 mg iron, 334 mg sodium.

Recipe courtesy of the Wheat Foods Council


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