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Monday, March 3, 2014

Individual Chocolate Pudding Cakes

Individual Chocolate Pudding Cakes

One of the most popular fancy restaurant desserts in recent years has been the soft-centered pudding cake or soufflé. I decided to create my own magnificent entry with this warm and wonderful treat. What a terrific way to show friends how much they are treasured!

(Serves 8)

1 cup cake flour
1 ¾ cups SPLENDA*Granular
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
½ cup fat-free milk
2 tablespoons +2 teaspoons vegetable oil
2 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
1 ½ cups boiling water

Preheat oven to 350 degrees. Spray 8 (8 (ounce) custard cups with butter flavored cooking spray. In a large bowl, combine flour, 1 cup SPLENDA, 1/4 cup cocoa, baking powder and baking soda ,add milk ,vegetable oil, applesauce, and vanilla extract. Mix gently just to combine. (Batter will be thick)Spread batter evenly into prepared custard cups. In a small bowl, combine remaining ¾ cup SPLENDA and 2 tablespoons cocoa. Evenly sprinkle a full tablespoon of mixture over top of each cup. Spoon 3 tablespoons boiling water evenly top of each. Place custard cups on a baking sheet. Bake for 45 minutes or until each is set around the sides and the top is soft and slightly bubbly. Place custard cups on a wire rack and let set for at least 10 minutes.

Each serving equals

HE: 1 Fat*2/3 Bread*1/4 slider*16 Optional Calories
129 Calories*5 gm Fat*2 gm Protein *
19 gm Carbohydrate*209 mg Sodium*
93 calcium *1 gm Fiber

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