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Ingredients
- 1 1/4 c. Granulated sugar
- 1 c. Flour
- 9 Tbsp. Unsweetened cocoa pwdr
- 2 tsp Baking pwdr
- 1/4 tsp Salt
- 1/2 c. Lowfat milk
- 1/3 c. Butter, melted
- 1 1/2 tsp Vanilla
- 1/2 c. Dark brown sugar, packed
- 15 Tbsp. Warm water Marshmallow-mint whipped
- 1/2 c. Miniature marshmallows
- 1 c. Whipping cream
- 2 tsp Finely minced fresh mint
Directions
- Preheat oven to 350 degrees. Mix 3/4 c. of the sugar, the flour, 4 Tbsp. of the cocoa pwdr, the baking pwdr and the salt in a medium size bowl. Blend in lowfat milk, butter and vanilla. Mix till smooth. Divide batter into six 8-oz custard c.. Mix remaining 1/2 c. sugar, brown sugar and remaining 5 Tbsp. cocoa. Sprinkle and divide proportionately over the c.. Pour 2-1/2 Tbsp. of warm water over each. Bake till tops rise and form a crust, about 20 min. While cake is baking, prepare the topping.
- Beat marshmallows, 1/4 c. of the cream and the mint over low heat till marshmallows are melted. Cold. Whip the remaining cream till it forms soft peaks. Fold marshmallow mix into whipped cream. Serve pudding cake hot with a dollop of the topping.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 6 servings | |
| Calories 521 | |
| Calories from Fat 165 | 32% |
| Total Fat 18.79g | 23% |
| Saturated Fat 11.25g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 615mg | 26% |
| Potassium 99mg | 3% |
| Total Carbs 85.16g | 23% |
| Dietary Fiber 2.1g | 7% |
| Sugars 63.09g | 42% |
| Protein 4.96g | 8% |
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