Directions:
- 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. Let cool for at least 10 minutes. Dust with confectioners' sugar and serve hot or warm
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2206.64 Kcal (9239 kJ) | ||
| Calories from fat | 979.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 108.88g | 168% | |
|---|---|---|---|
| Cholesterol | 186mg | 62% | |
| Sodium | 1322.53mg | 55% | |
| Potassium | 1868.46mg | 40% | |
| Total Carbs | 320.16g | 107% | |
| Sugars | 174.44g | 698% | |
| Dietary Fiber | 21.55g | 86% | |
| Protein | 32.77g | 66% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 21.6mg | 120% | |
| Calcium | 532.1mg | 53% | |
| Amount Per 100 g | |||
| Calories | 246.66 Kcal (1033 kJ) | ||
| Calories from fat | 109.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.17g | 168% | |
|---|---|---|---|
| Cholesterol | 20.79mg | 62% | |
| Sodium | 147.83mg | 55% | |
| Potassium | 208.86mg | 40% | |
| Total Carbs | 35.79g | 107% | |
| Sugars | 19.5g | 698% | |
| Dietary Fiber | 2.41g | 86% | |
| Protein | 3.66g | 66% | |
| Vitamin C | 0.1mg | 2% | |
| Iron | 2.4mg | 120% | |
| Calcium | 59.5mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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