Fudge Brownie Pudding Cake

My Oh-So Wonderful hubby made this tonight and once again it was a big hit, especially with the in-laws. You pour boiling water over the batter just before putting it in the oven so it makes this thick chocolate syrup when it’s done.

I think this would be perfect served with a scoop of Vanilla ice cream. It would be like a brownie fudge sundae!

I was a good girl and resisted having more than just a taste as it would have put my blood sugar through the roof. It tasted soooo good! I may try making it another time and see what I can do to lighten it up.

FUDGE BROWNIE PUDDING CAKE
1 cup all-purpose flour
1/2 cup plus 3 tbsp unsweetened cocoa powde; r
2/3 cup granulated sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup 1% lowfat milk
2 1/2 tbsp canola oil
2 tbsp black coffee
2 tsp vanilla extract
1/3 cup packed light-brown sugar
1 3/4 cups boiling water
confectioners’ sugar, for dusting

Heat oven to 375°F. Have ready an 8-in. square or other 2-qt, 2-in.-deep baking dish. Whisk flour, 1?2 cup cocoa powder and next 3-ingredients in a medium bowl until combined. In a 1-cup glass measure, combine milk, oil, liqueur and vanilla; stir into flour mixture until blended. Spread in ungreased baking dish.

Mix brown sugar and remaining 3 Tbsp cocoa; sprinkle evenly over batter. Slowly pour boiling water evenly over surface of batter—don’t stir. Carefully place in oven.

Bake 30 minutes, or until top is just set and a wooden pick inserted halfway into center comes out with moist crumbs. Cool in pan on wire rack 10 minutes.

Dust with confectioners’ sugar. For a decorative design, place a paper doily on pudding cake before dusting with confectioners’ sugar. Carefully lift doily straight up. Serve warm with a dollop of whipped topping.

* Nutrition Facts * Yield 9 servings * Amount Per Serving * Calories 206 * Total Fat 5g * Saturated Fat 1g * Cholesterol NA * Sodium 184mg * Total Carbohydrates 41g * Dietary Fiber 2g * Protein 3g