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Chocolate Pudding Cake (S1E2)

(Picture of recipe)Welcome to the Diabetic-Friendly Kitchen! In this episode, we demonstrate how to make a tasty cake with a twist - there's pudding below! Wonderful when served with a good sugar-free or low-sugar ice cream.


Estimated Prep Time: 15 minutes
Estimated Cooking Time: 40 minutes


Nutritional Information: Each piece contains roughly 2g of sugar, 15g of fat, and 200 calories. (Note: This information is approximate, and based on our implementation of the recipe - your results may vary!)



3/4c + 2 tbsp xylitol, processed to confectioner's sugar fineness (divided)
1c all-purpose flour
7 tbsp cocoa powder (divided)
2 tsp baking powder (NOT soda!)
1/2c milk
1/3c butter (melted)
1-1/2 tsp vanilla extract
1/4c packed xylitol "light brown sugar" - see this page for details
1-1/4c hot water


The Process

1. In a medium bowl, mix 2/3c of the xylitol, 3 tbsp of the cocoa powder, and all of the flour, baking powder, and salt. Then, beat in the milk, butter, and vanilla extract. Beat everything until smooth. Spoon the resulting batter into an 8x8 or 9x9 square pan.

2. Preheat an oven to 350 degrees, and start heating the water to a near-boil.

3. In a small mixing bowl, thoroughly combine the remaining xylitol and cocoa powder along with the "brown sugar." Cover the batter from the previous step with an even layer of this mixture.

4. Carefully pour the hot water over the mix/batter from steps 1 and 3, being careful to not only not burn yourself but also not to mix or overly disturb the dry mix on top of the batter.

5. Bake the resulting mixture at 350 degrees for 40 minutes or until the center is almost set - a toothpick inserted into the center will come out with pudding on its end.

6. Let the baked cake stand for at least 15 minutes before serving.

7. Enjoy! This is best served warm with a generous dollop of a good vanilla sugar-free/low-sugar ice cream.


The Video