Time 1h Yield 8 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 350°F Coat a 1 1/2- to 2-quart baking dish with cooking spray. Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl. Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture; stir with a rubber spatula until just combined. Fold in chocolate chips, if using. Scrape the batter into the prepared baking dish. Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don’t worry. During baking, cake forms on top with sauce underneath.) Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes.
Time 50m Yield 9 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Combine flour, white sugar, cocoa powder, baking powder, and salt in a 9-inch square baking pan; stir well. Add milk, oil, and vanilla extract; stir until smooth. Mix together brown sugar and cocoa powder in a small bowl; sprinkle over batter. Pour boiling water over batter but do not stir. Bake in the preheated oven until cake springs back when lightly touched in the center, about 40 minutes.
Time 50m Yield 24 serving(s) Number Of Ingredients 12 Steps:
Spray a 13 x 9 x 2-inch baking pan with cooking spray and set aside. In a large bowl, whisk together flour, sugar, cocoa, baking powder, and salt. Whisk in remaining cake ingredients, blending thoroughly. Pour into baking pan, spreading evenly. In a large bowl, whisk together pudding ingredients until sugar and cocoa are dissolved. Pour carefully over batter. Pudding layer will be thin and runny. Bake for 35-40 minutes, or until top is firm to the touch. (toothpick inserted will not be an accurate test for doneness) Let cake rest for 15 minutes before cutting. Cover and refrigerate leftovers for up to 7 days or wrap tightly and freeze for up to 2 months.
Time 55m Yield 8 servings Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick cooking spray and sprinkle with flour. Sift together all the dry ingredients in a large mixing bowl. In a small bowl, mix applesauce, milk, vanilla, coffee, prunes, chocolate, almond extract and egg whites. Fold into the dry ingredients. Bake for 40 minutes.
Time 30m Yield 6 servings Number Of Ingredients 9 Steps:
Whisk the agave nectar, cornstarch and salt in a heavy-bottomed pot. Whisk in the evaporated milk and egg whites until well combined. Cook over medium-low heat, whisking constantly, until the mixture bubbles and thickens, about 10 minutes. Remove from the heat; stir in 1 tablespoon vanilla. Transfer 1 cup of the mixture to a medium bowl. Add the white chocolate chips and the remaining 1 teaspoon vanilla and stir until the chips melt. Add the cocoa powder and semisweet chocolate chips to the remaining pudding and stir until the chips melt. Divide the chocolate pudding among dishes and top with the vanilla pudding. Cover with plastic wrap and refrigerate until set, at least 2 hours. Chop some chocolate chips to sprinkle on top.
Time 30m Yield 6 servings Number Of Ingredients 9 Steps:
Whisk the agave nectar, cornstarch and salt in a heavy-bottomed pot. Whisk in the evaporated milk and egg whites until well combined. Cook over medium-low heat, whisking constantly, until the mixture bubbles and thickens, about 10 minutes. Remove from the heat; stir in 1 tablespoon vanilla. Transfer 1 cup of the mixture to a medium bowl. Add the white chocolate chips and the remaining 1 teaspoon vanilla and stir until the chips melt. Add the cocoa powder and semisweet chocolate chips to the remaining pudding and stir until the chips melt. Divide the chocolate pudding among dishes and top with the vanilla pudding. Cover with plastic wrap and refrigerate until set, at least 2 hours. Chop some chocolate chips to sprinkle on top. Per serving: Calories 228; Fat 3 g (Saturated 2 g); Cholesterol 2 mg; Sodium 214 mg; Carbohydrate 38 g; Fiber 1 g; Protein 10 g Photograph by Kate Sears
Time 45m Yield 12 servings. Number Of Ingredients 10 Steps:
In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners’ sugar.
Time 2m Yield 1 serving, 1 serving(s) Number Of Ingredients 6 Steps:
Spray coffee mug with non-stick spray. Mix all ingredients until well blended. Add a very scant pinch of salt. Microwave for about 55 seconds - just until the mixture rises above the rim of the cup. If you cook it much longer, it gets rubbery. Yes, it’s pretty good topped with Cool-Whip or sugar free ice cream or a little more half-and-half.
Time 15m Yield 2 Number Of Ingredients 5 Steps:
Place almond milk, coconut sugar, cocoa powder, cornstarch, and vanilla extract in a saucepan over low heat. Stir together until thick and smooth, about 10 minutes.
Yield 12 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F ( 175 degrees C). In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth. Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter. Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.
Time 40m Yield 20 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 390 degrees F. (180 C). Grease baking pan with a little bit of the margarine. Mix the rest of the margarine with sugar and 1 whole egg until mixture is unified. Gradually and alternately add: flour, cocoa, 1 whole egg, pudding, flour, cocoa, apple sauce, pudding – and so on, until all mixes up nicely to a homogeneous mixture. Pure into greased baking pan (square or round) and bake for about 30 minutes, or until cake is ready: dry and bouncy to touch. When the cake is ready I take it out of the oven and cover-seal it with aluminum foil until cools. This ensures the crust keeps moist. To decorate, I use chocolate syrup, usually Hershey’s (w/0g fat)- and spread it all over as if it was frosting. It’s good enough for the sprinkles to stick, and it adds additional moist and chocolaty flavor. Enjoy! *** You may substitute the dairy pudding with soy pudding to make this cake Pareve. 20 Servings - Nutritional Values for 1 Serving: 202 Calories, 31.5 grams Carbohydrates, 3.2 grams Proteins, 6.6 grams Fat, 21.6 Milligrams Cholesterol - 29.4% Fat!
Time 50m Yield 9 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Combine flour, white sugar, cocoa powder, baking powder, and salt in a 9-inch square baking pan; stir well. Add milk, oil, and vanilla extract; stir until smooth. Mix together brown sugar and cocoa powder in a small bowl; sprinkle over batter. Pour boiling water over batter but do not stir. Bake in the preheated oven until cake springs back when lightly touched in the center, about 40 minutes.
Time 1h30m Yield Serves 12 Number Of Ingredients 15 Steps:
Pre-heat the oven to 180C (165C fan) 350F. Butter & flour (or use cocoa powder) two 20cm sponge tins or cake tins. Make the instant coffee with the cup of boiling water and leave it to one side to cool a bit. Prepare the prune puree: put 250g of pitted prunes and 1/2 cup water into a blender or food processor and blend until smooth. Sometimes I remove a few prunes and replace them pitted dates for extra sweetness/richness. Sift together the flour, cocoa, baking powder, baking soda and salt in a large bowl. Roughly chop the chocolate (if using any) and put it in the bowl as well. It doesn’t matter too much about the size of the pieces but the larger ones create bubbles of chocolate throughout the cake. Use a food processor with the whisk attachment to beat the eggs and egg white until creamy, then add the sugar a little at a time and keep whisking until light in both colour and texture. With the processor still going add the milk and the vanilla extract and keep whisking. Now add the prune puree to the eggs and milk, while still whisking. Keep the food processor going now for a few minutes, because the more air you get into it at this point, the better. Pour the egg/sugar/milk/vanilla/prune mixture into the dry ingredients and start to fold in, then add the cooled coffee and fold until it is almost incorporated and the mixture is smooth. Don’t spend too long folding as the baking soda will already have started reacting with the coffee and starting the rising process. Pour the mixture into the tins and bake until firm, 20-30 mins depending on your oven and whether you want collapsingly moist like a fondant or firm for a sandwich cake to be decorated. I’ve known it to take 35mins without making the cake dry. Cool in the pans on a rack for 10 minutes, then remove the cakes from the pans and cool completely on the rack before decorating. They can be sandwiched together with a filling of your choice (raspberry jam or pureed cherries with kirsch are lovely, but children always want chocolate butter icing or Nutella). Decorate the outside if you wish, with cream or more icing. If cooked firm, this cake is very strong and I have made 4- or 6-layer versions of it with lots of tempered chocolate poured over the top (such as Scooby Doo would like to eat), simply to see the faces of the children when I carry it into the room.
Time 15m Yield 4 serving(s) Number Of Ingredients 6 Steps:
In a saucepan, stir together sugar, cocoa, and cornstarch; while stirring, gradually add milk and cook until thickened and bubbly, about 5 minutes. Reduce heat to medium low and add bitterseet chocolate; cook, stirring, another 3 minutes; remove from heat and cool 5 minutes; add vanilla; pour into dessert dishes and serve or lay plastic on pudding surface and refrigerate.
