Valley Fig Growers
Figgy-Fudgey Pudding Cake
Makes 9 servings
Ingredients
- 1 cup all purpose flour
- 2/3 cup granulated sugar
- 3 TBS unsweetened cocoa powder
- 2 tsp. baking powder
- 1⁄4 tsp. salt
- 1⁄2 cup milk
- 1⁄4 cup butter, melted
- 1 1⁄2 tsp. vanilla extract
- 1 cup chopped Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna Figs
- 1/3 cup semisweet chocolate morsels, optional
- 1⁄4 cup chopped, toasted pecans
- 3⁄4 cup packed light brown sugar
- 1⁄4 cup unsweetened cocoa powder
- 1 3⁄4 cup hottest tap water
Directions
- Heat oven to 350° F. In ungreased 8 or 9-inch square pan, stir together flour, sugar, 3 TBS cocoa powder, baking powder and salt. With fork, blend in milk, butter and vanilla until smooth. Stir in figs, chocolate morsels and pecans. Sprinkle brown sugar and remaining 1⁄4 cup cocoa evenly over top. Pour hot water evenly over top. Do not stir. Bake for 35 to 40 minutes, until sauce forms on bottom and cake on top is set. Cool for 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over each serving. Top with ice cream or whipped cream and fresh raspberries, if desired.
Nutrition Information
amount per serving
- Calories 349
- % Calories from Fat 21%
- Fat 8
- Cholesterol 15
- Protein 4
- Carbohydrates 67
- Fiber 6
- Iron 2
- Sodium 222
- Calcium 147
- Potassium 362
