Friday, January 27, 2006

Warm Chocolate Pudding Cake

1 c all-purpose flour
2 t baking powder
1/8 t salt
1/2 c Splenda granular
2 T unsweetened cocoa
Vegetable cooking spray
1/2 c skim milk
3 T light margarine, melted
1 t vanillat
1/4 c Splenda granular
2 T packed Splenda Brown Sugar Blend
1/4 c unsweetened cocoa
1 1/2 c warm water

Combine first 5 ingredients in a 9-inch square pan coated with cooking spray; stir in milk, margarine, and vanilla. Spread evenly in pan. Combine 1/4 c Splenda and next two ingredients; sprinkle evenly over batter. Pour warm water over top. Bake at 350˚ for 30 minutes.

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