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Skinny Chocolate-Almond Pudding Cake
Skinny Chocolate-Almond Pudding Cake
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Prep Time:
20 minutes
Total Time:
1 hour 30 minutes
Indulgent chocolate treat made healthier with canola oil and skim milk for a guilt-free, gooey delight.
Ingredients:
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup chopped almonds, toasted*
  • 1/4 cup unsweetened baking cocoa
  • 2 teaspoons baking powder
  • 1/2 cup fat-free (skim) milk
  • 2 tablespoons canola oil
  • 1/4 teaspoon almond extract
  • 3/4 cup packed brown sugar
  • 1 3/4 cups water
  • Vanilla reduced-fat ice cream, if desired
Instructions:
  • Preheat oven to 350°F and grease an 8-inch square (2-quart) glass baking dish. In a medium bowl, combine flour, granulated sugar, almonds, 1/4 cup cocoa, baking powder, and salt. Add milk, oil, vanilla, and almond extract, then mix until well combined. Spread the batter evenly in the prepared pan.
  • In a small saucepan, whisk together brown sugar and 1/4 cup cocoa. Add water and heat until just boiling, stirring occasionally. Pour the mixture over the batter.
  • Bake for 35 to 40 minutes until the center is fully set. Allow to cool for 30 minutes before serving.
  • To plate, scoop warm cake into individual dessert bowls and top with pudding from baking dish. Serve with a side of ice cream.

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