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Ingredients
| all-purpose flour (unsifted): 1 cup |
| granulated sugar: 1/4 cup |
| Splenda: 1/4 cup |
| baking soda: 3/4 tsp |
| unsweetened cocoa powder (sifted): 2 Tbl |
| light brown sugar (packed): 1/2 cup |
| unsweetened cocoa powder (sifted): 3 Tbl |
| vegetable oil: 1 Tbl |
| water: 2/3 cup |
| distilled vinegar: 1 tsp |
| regular coffee: 1/2 cup |
| water: 1 cup (hot) |
Lighter Chocolate Pudding Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
150 min -
Servings
1 serving(s)
Tags
- 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.