Recipe: Fudge Pudding Cake With Ice Cream

Dessert can be an important part of a meal for cancer patients because it often provides plenty of calories per bite. If the patient feels too full to eat this dessert after a meal, he or she can try eating it as a snack between meals. It’s a good source of calcium and fiber.

Ingredients

1 cup all-purpose flour

¾ cup granulated sugar

2 tablespoons unsweetened (baking) cocoa

2 teaspoons baking powder

¼ teaspoon salt

½ cup milk

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1 cup chopped nuts

1 cup packed brown sugar

¼ cup unsweetened (baking) cocoa

1¾ cups boiling water

4½ cups vanilla ice cream 

Preparation

  1. Heat oven to 350 degrees. In ungreased 9-inch square pan, mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt. Stir in milk, oil and vanilla extract with fork until smooth. Stir in nuts. Spread evenly in pan.
  2. In small bowl, mix brown sugar and ¼ cup cocoa; sprinkle over batter. Pour boiling water over batter.
  3. Bake 40 minutes. Let stand 15 minutes. Spoon cake and sauce into individual dishes. Top each with ice cream.

Microwave directions

In 2-quart microwavable casserole, mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt. Stir in milk, oil and vanilla. Stir in nuts. Spread evenly in casserole. In small bowl, mix brown sugar and ¼ cup cocoa; sprinkle over batter. Pour boiling water over batter. Microwave uncovered on medium (50 percent) for 9 minutes. Rotate casserole a half turn; microwave uncovered on high 5 to 7 minutes longer or until top is almost dry.

Nutritional information

This recipe makes 9 servings. Each contains:

490 calories

20 grams total fat (6 grams saturated fat; no trans fats)

30 milligrams cholesterol

240 milligrams sodium

310 milligrams potassium

71 grams carbohydrates

3 grams dietary fiber

7 grams protein

— Source: “Betty Crocker Living With Cancer Cookbook”

This article appears in the winter 2017 issue of Cancer Care magazine.

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