Healthified Chocolate-Almond Pudding Cake

 

 This recipe has 40% less fat, 75% less saturated fat, and 27% fewer calories than the original version!  And let me tell ya... you can't really even tell!  I've decided I really like the website eatbetteramerica.com! They have some really awesome, healthy recipes of all categories and every recipe I've made so far has been awesome.

If you need to get your chocolate fix without consuming a whole day's worth of calories, then you should try this cake out :)  Eating it with some reduced fat vanilla ice cream and hot fudge sauce isn't a bad idea either... :)

Healthified Chocolate-Almond Pudding Cake Prep Time:20 min

Start to Finish:1 hr 30 min

makes: 9 servings

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
1/4	teaspoon salt
1/2	cup fat-free (skim) milk
2	tablespoons canola oil
2	teaspoons vanilla
1/4	teaspoon almond extract
3/4	cup packed brown sugar
1/4	cup unsweetened baking cocoa
1 3/4	cups water
	Vanilla reduced-fat ice cream, if desired

	Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix flour, granulated sugar, almonds, 1/4 cup cocoa, the baking powder and salt. Stir in milk, oil, vanilla and almond extract until blended. Spread batter in pan.
	In 1-quart saucepan, mix brown sugar and 1/4 cup cocoa with wire whisk. Stir in water; heat just to boiling, stirring occasionally. Pour over batter.
	Bake 35 to 40 minutes or until center is set. Cool 30 minutes before serving.
	To serve, spoon warm cake into individual dessert bowls; spoon pudding from baking dish over cake. Serve with ice cream.
*To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake 6 to 10 minutes, stirring occasionally, until light brown.

Nutrition:  200 calories, 6g fat!