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Lighter Chocolate Pudding Cake
At a Glance
- Prep
- 15 minutes
- Cook
- 120 minutes
- Total
- 2 hrs 45 min
- Servings
- 1.00 dessert, serving(s)
Categories
- Dessert
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Lighter Chocolate Pudding Cake brings together 1 cup flour, 1/4 cup granulated sugar, 1/4 cup Splenda granular in a practical dish for home cooking. It takes about 2 hrs 45 min to prepare and cook. It makes approximately 1 servings.
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Ingredients
- 1 cup flour
- 1/4 cup granulated sugar
- 1/4 cup Splenda granular
- 3/4 teaspoon baking soda
- 2 tablespoons unsweetened cocoa
- 1/2 cup packed brown sugar
- 3 tablespoons unsweetened cocoa
- 1 tablespoon oil
- 2/3 cup water
- 1 teaspoon vinegar
- 1/2 cup coffee
- 1 cup hot water
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Instructions
Oil the crock of your slow cooker.
Mix flour, granulated sugar, splenda, baking soda, 2 T cocoa in a bowl.
Mix brown sugar and 3 T cocoa in a separate bowl.
Add oil, 2/3 c water and 1 t vinegar to flour mixture, stir until combined.
Spread in the bottom of crock.
Sprinkle brown sugar/cocoa mix over the batter.
Gently pour hot water and coffee over sugar.
Cook on HIGH for 2 hours, or until a knife inserted in the cake comes out clean.
Take off the lid and let it rest for 30 minutes before serving.
The pudding will be on the bottom and the cake on top. Spoon pudding over cake to serve.
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