Ingredients
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1/2 cup whole wheat pastry flour
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1/2 cup all-purpose flour
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1/3 cup sugar
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1/4 cup unsweetened cocoa powder, sifted
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1 1/2 teaspoons baking powder
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1/2 teaspoon salt
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2 tablespoons canola oil
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2 teaspoons vanilla extract
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3/4 cup semi-sweet chocolate chips
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1 1/3 cups hot brewed coffee
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2/3 cup packed light brown sugar or 2/3 cup Splenda granular
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1/4 cup chopped walnuts or 1/4 cup pecans, toasted
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confectioners' sugar, for dusting
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1 large egg
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1/2 cup 1% low-fat milk
Instructions
- 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.