Fudge Pudding Cake

Penny De Los Santos
  • Yield: 12 servings


1/4cup pecan halves
1cup all-purpose flour
1/3cup splenda no-calorie sweetener
1/4cup plus 3 T unsweetened cocoa powder
2teaspoons baking powder
1/2teaspoon salt
1/2cup nonfat milk
1large egg, lightly beaten
2tablespoons canola oil
1teaspoon vanilla extract
3/4cup firmly packed splenda brown sugar blend
1 1/3cups hot, strong coffee


  1. Preheat the oven to 375°F. Lightly coat an 8-inch square baking dish with butter-flavored cooking spray.
  2. Place the nuts on a rimmed baking sheet and bake, stirring once, until fragrant, about 6 minutes. Pour into a bowl to cool.
  3. In a large bowl, combine the flour, Splenda, the ¼ cup of cocoa, the baking powder, and salt and stir with a whisk to blend. In a glass measuring cup, combine the milk, egg, canola oil, and vanilla. Make a well in the center of the dry ingredients and gradually stir in the milk mixture until combined. Stir in the pecans.
  4. Spoon the batter into the prepared pan and spread evenly. Dissolve the brown sugar blend in the coffee and spoon it over the batter.
  5. Bake until the cake is almost set, 25 minutes. Remove from the oven and let stand for 10 minutes. Dust with the remaining 3 tablespoons of cocoa powder. Serve hot or warm.

From The Kitchen Diva’s Diabetic Cookbook by Angela Shelf Medearis/Andrews McMeel Publishing

Nutritional Info *per serving

  • Calories 159
  • Fat 5