Berry Chocolate Pudding Cake
Servings: 8
Calories: 224kcal
Ingredients
- 1½ cup berries of your choice
- 1⅛ cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 1 egg
- 3 tablespoon liquid egg whites
- 1 tablespoon canola oil
- ½ cup skim milk
- 1 teaspoon vanilla extract
- 1¼ cups boiling water
Instructions
- Preheat the oven to 350 °F
- Scatter the berries on the bottom of an 8x8 square baking dish
- In a small bowl, stir together 6 tablespoons of the sugar and ¼ cup of the cocoa powder and set it aside.
- An a larger bowl, stir together the dry ingredients: the flour, ¾ cup of sugar, ¼ cup of cocoa powder, baking powder and salt
- In another bowl, whisk together the wet ingredients - the egg, egg white, canola oil, skim milk and vanilla.
- Pour the wet ingredients into the flour mixture and stir with a spatula until well-mixed. Then, pour the whole thing into the baking dish on top of the berries.
- Boil 1¼ cups of water and stir the boiling water together with the reserved 6 tablespoons of sugar and ¼ cup cocoa powder. Pour this mixture into the baking dish, right on top of the batter.
- Pop the baking dish in the oven for 30 to 35 minutes, or until a toothpick or knife inserted into the center of the cake comes out clean(ish) -- you might end up with a few crumbs because it's a pretty wet and sticky cake, but the cake should look more or less "set" in the middle.
- Be sure to store any leftovers in the refrigerator!