Figgy-Fudgey Pudding Cake
Contributed by: NAPSA
(NAPSA) - Want to surprise someone special with a really delicious and nutritious treat? Try this rich, delightfully tasty chocolate pudding cake. Here's a "make and bake" in one pan dessert that children of all ages can stir together and proudly say, "I
made it myself!" From the simple ingredients of figs, cocoa powder, flour and sugar, comes a moist, chewy, brownie-like cake that sits atop a creamy layer of pudding.
For the perfect end to a perfect day, serve Figgy-Fudgey Pudding Cake warm with a spoonful of vanilla ice cream or
frozen yogurt and a hug that says, "You're the best." Not only will you be showing how much you care, but you'll be proving it by serving a dessert that's low in fat and chock full of tender, sweet California dried figs.
Ingredients:
- 1 cup all purpose flour
- 2/3 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 1/2 teaspoons vanilla extract
- 1 cup chopped Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna Figs
- 1/3 cup semisweet chocolate morsels, optional
- 1/4 cup chopped, toasted pecans
- 3/4 cup packed light brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 3/4 cup hottest tap water
Directions:
Heat oven to 350 F.
In ungreased 8- or 9-inch square pan, stir together flour, sugar, 3 tablespoons
cocoa powder, baking powder and salt.
With fork, blend in milk, butter and vanilla until smooth.
Stir in figs, chocolate morsels and pecans. Sprinkle brown sugar and remaining 1/4 cup cocoa
even over top. Pour hot water evenly over top. Do not stir.
Bake for 35 to 40 minutes, until sauce
forms on bottom and cake on top is set. Cool for 15 minutes.
Serve in dessert dishes, spooning
sauce from bottom of pan over each serving. Top with ice cream or whipped cream and fresh
raspberries, if desired.
Serving Size: Makes 9 servings.