The coffee flavor is subtle, but it adds complex depth to the cake’s flavor.
Whisk egg, milk, oil and vanilla in a glass measuring cup.
Add to the flour mixture; stir with a rubber spatula until just combined.
Fold in chocolate chips, if using.
Scrape the batter into the prepared baking dish.
(It may look strange at this point, but don’t worry.
During baking, cake forms on top with sauce underneath.)
Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes.
Let cool for at least 10 minutes.
For nonbaking recipes, we use Splenda Granular (boxed, not in a packet).
For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
