Ingredients for Chocolate Pudding Cake Low Calorie
- 1 ½ cups all-purpose flour
- 1 ¼ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups milk (any kind)
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- Not found in recipe
- Not found in recipe
- cooking spray, for pan
- flour, for dusting
- 2 large eggs
- 1 (3.4 ounce) package instant chocolate pudding mix
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How to Make Chocolate Pudding Cake Low Calorie
- Preheat oven to 350°F (175°C). Spray a 13 x 9 x 2-inch baking pan with cooking spray and lightly dust with flour; set aside.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, and ½ teaspoon salt.
- Add to the dry ingredients: 1 cup milk (any kind), 2 large eggs, ½ cup unsweetened applesauce, 1 teaspoon vanilla extract. Whisk until just combined. Do not overmix.
- Pour batter into the prepared baking pan, spreading evenly.
- In a separate large bowl, whisk together 1 cup milk (any kind), 1 (3.4 ounce) package instant chocolate pudding mix, and ½ cup granulated sugar until smooth and sugar is fully dissolved.
- Carefully pour the pudding mixture evenly over the cake batter. The pudding layer will be thin.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let the cake cool in the pan for 15 minutes before cutting and serving.
- Enjoy warm or cold! Refrigerate leftovers for up to 7 days or freeze for up to 2 months.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
105g
Fat
1g
Carbs
12g
