Denver Chocolate Pudding Cake

Looking for more "lost" recipes, I hauled out my old 3X5 index card box and found this nice hot chocolate dessert that was a real hit when the kids were young. The original instructions were for baking it in a regular oven, but due to everyone's love of the MIAM (Muffin In A Minute), I gave it a whirl in the microwave, cutting the cooking time from approximately 40 minutes to 6 

 
Denver Chocolate Pudding Cake 

3/4 cup Splenda Granular 
1/2 cup coconut flour 
1/2 cup almond flour 
2 teaspoons baking powder 
1/8 teaspoon salt 
2 tablespoons butter 
7 tablespoons cocoa 
1/2 cup milk (Silk/Almond Breeze) 
1/2 teaspoon vanilla extract 

1/2 cup Splenda Granular 
1/2 cup Brown Sugar flavored SF syrup (I used Torani Almond Roca) 
1 cup cold coffee (or water) 

Preheat oven to 350°F. 

Coat a baking dish (about 9x9) well with butter. 
Sift together the first 5 ingredients. 
Melt the butter and 3 tablespoons cocoa in a double boiler, then add the flour mixture. 
Stir in milk and vanilla. 
Pour mixture in the prepared baking dish. 
Over the top drizzle/scatter (without combining) the brown sugar flavored syrup, 1/2 cup Splenda, and 4 Tbsp cocoa. 
Gently pour the coffee(water) on top, again without mixing. 

Bake 40-45 minutes (or 6 minutes in a microwave). 

The most difficult part of this recipe is to let it stand at room temp for at least an hour before serving!


Cook's Notes: Also makes delectable single servings by baking in ovenproof ramekins or coffee cups (adjust baking time downward for smaller containers). Drizzle with sugar free chocolate sauce and/or add a dollop of SF whipped cream.