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Spiced Hot Fudge Pudding

Hot Fudge Pudding - Low Sodium Recipe
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SODIUM COUNT: 16.9 mg sodium per serving; 152 mg in the entire recipe

Ingredients

Scale

Base layer: Batter

  • 1 cup all purpose flour
  • 2 tsp no sodium baking powder
  • 2 Tbsp cocoa powder
  • ¼ tsp cinnamon
  • ¾ cup sugar
  • ½ cup milk
  • 2 Tbsp melted shortening
  • 1 cup chopped nuts ((optional*))

Middle Layer: Dry Topping

  • 1 cup brown sugar ((packed))
  • ¼ cup cocoa powder
  • ¼ tsp cinnamon

Top Layer: Liquid

  • 1 ¾ cups boiling water

Instructions

Base Layer: Batter

  1. Preheat oven to 350°F.
  2. In a medium bowl, sift together the flour, baking powder, and cocoa powder. Whisk in the cinnamon and sugar.
  3. Stir in the milk and shortening, then fold in the nuts.
  4. Spread the batter in a 9×9 baking dish and set aside.

Middle Layer: Dry Topping

  1. Mix together the brown sugar, cocoa powder, and cinnamon. Sprinkle evenly on top of the batter in the prepared pan.

Top Layer: Liquid

  1. Pour the hot water over the entire batter and bake in the preheated oven for 45 minutes. During baking, the cake mixture will rise to the top and the sauce will settle to the bottom.
  2. To serve, cut into squares and invert into serving bowls. (Serve with vanilla or cinnamon ice cream on top for an extra treat!)

Notes

NUTRITIONAL INFORMATION – Yield: 9 servings
Sodium: 16.9 mg, Calories: 328.9, Total Fat: 12.2 g, Saturated Fat: 2.0 g, Cholesterol: 2.1 mg, Carbohydrates: 55.4 g, Fiber: 2.9 g, Sugar: 40.7 g, Protein: 3.7 g.

* Chopped pecans were used to calculate the nutritional information.

Find it online: https://www.sodiumoptional.com/hot-fudge-pudding/