Cuisinart PSC-650 - Manual (Page 82)

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Chocolate Pudding Cake
teaspoon unsalted butter,
room temperature
¼ cups granulated sugar, divided
cup unbleached, all-purpose flour
¼ cups + tablespoons unsweetened
cocoa powder, divided
teaspoons baking powder
¼ teaspoon salt
½ cup + tablespoon reduced
fat milk, hot
¹∕³ cup unsalted butter, melted
½ teaspoons vanilla extract
½ cup packed light brown sugar
½ cup chopped pecans,
lightly toasted
teaspoon espresso powder
¼ cups hot water
¼
tablespoons Kirschwasser ®
or Kahlúa ®
vanilla ice cream or frozen yogurt
Makes 8 to 12 servings
Lightly coat a -quart soufflé dish with teaspoon butter.
Combine ¾ cup granulated sugar in large bowl with the flour, tablespoons cocoa,
baking powder and salt. Add hot milk, melted butter, and vanilla. Using a Cui-
sinart
® Hand Mixer on low speed, beat until smooth. Spread into prepared soufflé
dish.
Stir together remaining ½ cup granulated sugar, brown sugar, remaining ¼ cup
cocoa and toasted pecans in small bowl; sprinkle mixture evenly over batter. Com-
bine hot water, espresso and Kirschwasser; pour over batter. Do not stir.
Insert rack in the ceramic pot of the Cuisinart
® Slow Cooker. Place soufflé dish on
the rack. Cover and press the on/off button to turn the unit on. Set time to hours
and press High; slow cooker will automatically switch to Warm when cooking time
has elapsed. Let stand for 0 minutes before serving.
Serve warm or chilled in dessert dishes, spooning both cake and pudding-like
mixture on bottom into the dish. Add a scoop of vanilla ice cream or frozen yogurt,
if desired.
Nutritional information per serving (based on 12 servings):
Calories 394 (30%) from fat • carb. 65g • pro. 4g • fat 14g • sat. fat 6g
• chol. 23mg • sod. 147 mg • calc. 46mg • fiber 3g