When you have a craving for a comforting dessert, try this pudding cake, which forms its own rich-tasting sauce as it bakes. The coffee flavor is subtle, but it adds complex depth to the cake's flavor.

Makes 8 servings, about 1/2 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Moderate

1/2 cup whole-wheat pastry flour (see Ingredient notes)
1/2 cup all-purpose flour
1/3 cup sugar or 3 tablespoons Splenda Sugar Blend for Baking (see Ingredient notes)
1/4 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup 1% milk
2 tablespoons canola oil
2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips (optional)
1 1/3 cups hot brewed coffee
2/3 cup packed light brown sugar or Splenda Granular
1/4 cup chopped walnuts or pecans, toasted
Confectioners' sugar for dusting

1. Preheat oven to 350°F. Coat a 1 1/2- to 2-quart baking dish with cooking spray. Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl. 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. Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don't worry. During baking, cake forms on top with sauce underneath.)
2. Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes. Let cool for at least 10 minutes. Dust with confectioners' sugar and serve hot or warm

NUTRITION INFORMATION: Per serving: 220 calories; 7 g fat (1 g sat, 3 g mono); 27 mg cholesterol; 38 g carbohydrate; 4 g protein; 2 g fiber; 237 mg sodium. 2 1/2 Carbohydrate Servings

Exchanges: 2 1/2 other carbohydrate, 1 fat

Per serving with splenda: 157 calories, 20 g carbohydrate, 1 Carbohydrate Serving

TIP: Ingredient Notes: Whole-wheat pastry flour--the whole-grain equivalent of cake flour--adds fiber and a rich, nutty taste.

Substituting with Splenda: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. 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. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup.

When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.

RELATED RECIPES: Red Velvet Cake with Cream Cheese Frosting | Strawberries Dipped in Chocolate | French Silk Pie | Dark Cherry Bundt Cake | Chocolate Walnut Cake | Carrot Cake

I love this recipe!!! It is easy to make, flavourful, moist and it tastes as delicious as a decadent brownie, while being low cal and low fat. I could eat every day.

Anonymous, Vancouver, BC

This is sooooo good. Just the thing when you need a chocolate fix. We love it with a scoop of low-fat vanilla ice cream too!

Anonymous, Spencer, WV

We love this dessert and use it for an occasional treat for ourselves and also prepare it for company. Thanks for giving us a chocolate treat that won't kill a healthy diet!!

Sherri, GA

This is one of my all-time favorite recipes from EatingWell (and there are many). Our family has enjoyed this during several holidays, and it is great for entertaining because you can do a lot of the prep work ahead of time, then mix and bake at the last minute.

Tamara Robinson, North Little Rock, AR

I love this recipe ! Easy to make and delicious. The cake is good warm or cold; and it tastes even better the next day!

Olga, Rockville, MD

I've made this dish many times, always to rave reviews. In place of canola, I use orange olive oil, which gives it an even greater complex flavor. (The olive flavor is so mild, you can't taste it; only the hint of orange comes through.)

Stephanie, Friday Harbor, WA

This cake was great. so easy to make, it looks a little weird but tastes delicious!

Maria, Toronto