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Tuesday, May 4, 2010
Fudgy Caramel Pudding Cake
1 (19.8-ounce) box fudge brownie mix (such as Betty Crocker)
1 cup water
1/2 cup unsweetened applesauce
3 tablespoons vegetable oil
1 large egg
1 large egg white
1/2 cup fat-free caramel-flavored sundae syrup
2 tablespoons chopped walnuts or pecans
2 3/4 cups vanilla fat-free frozen yogurt
1. Combine first 5 ingredients in a large bowl; stir with a wooden spoon 50 strokes. Set aside.
2. Beat egg white with clean, dry beaters at high speed of a mixer until stiff peaks form. Gently fold egg white into batter. Pour batter into a 2-quart souffle dish or deep-sided round baking dish coated with cooking spray. Drizzle caramel syrup over batter; sprinkle with nuts (caramel will sink to the bottom).
3. Place a long sheet of foil over top of dish and wrap edges under dish. Place dish on top of another long sheet of foil; press foil against sides and over top of dish, completely enclosing dish. Place a small rack, trivet, or 3 canning jar rings in crockery insert of a round 5-quart electric slow cooker; pour 3 cups water into bottom of slow cooker. Place dish on rack in water. Cover slow cooker with lid; cook on high-heat setting 4 1/2 hours or until pudding is set. Remove foil, and let stand 20 minutes. Spoon into bowls; top with frozen yogurt. Yield 11 servings (serving size: 1/2 cup pudding cake and 1/4 cup frozen yogurt).