(Low Fat) Chocolate Pudding Cake

Prep: 15 min.
Bake: 40 min.
Yield: 9 servings

It's almost impossible to believe that this warm delicacy is low in fat. The moist cake bakes in the same dish as the chocolate sauce. (Sue Ross; Casa Grande, AZ)

1/2 C. sugar
Sugar substitute equivalent to 1/4 C. sugar
2 T. butter, melted
1 tsp. vanilla extract
1 C. all purpose flour
2 T. baking cocoa
2 tsp. baking powder
1/8 tsp. salt
1/2 C. fat-free milk

Topping:
1/2 C. packed brown sugar
1/4 C. sugar
Sugar substitute equiv. to 1/4 C. sugar
2 T. baking cocoa
1 C. cold water
3 C. fat-free vanilla ice cream

In a large mixing bowl, beat the sugar, sugar substitute, butter and vanilla. Combine the flour, cocoa, baking powder and salt; add to sugar mixture alternately with milk. Spread into an 8-inch square baking dish coated with non-stick cooking spray.
For topping, in a small bowl, combine the sugars, sugar substitute and cocoa. Sprinkle over batter. Pour water over topping. Bake at 350 for 37-42 minutes or until top is set and edges pull away from sides of dish. Serve warm with ice cream.

*Taste of Home:Light and Tasty, Feb/Mar 2006*