Chocolate Almond Pudding Cake

1 cup plus 2 tablespoons cake flour
1 cup granulated sugar, divided
5 tablespoons unsweetened cocoa powder, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
1 tablespoon butter, melted
1/2 cup brown sugar
1 cup hot water
2 teaspoons almond extract
2 tablespoons sliced almonds

Heat oven to 350 degrees F.

In a medium bowl combine flour, 3/4 cup granulated sugar, 2 tablespoons cocoa powder, baking powder and salt.

Combine milk and butter and blend into dry ingredients. Spoon batter into a 10-inch pie pan coated with nonstick spray.

Whisk together brown sugar, 1/4 cup granulated sugar and 3 tablespoons cocoa powder. Sprinkle over batter.

Combine water and almond extract; pour over batter. Sprinkle almonds on top.

Bake for 35 minutes or until a wooden pick, inserted through the cake layer, comes out clean. Serve warm with whipped topping or ice cream.

Servings: 8 (small servings)

Calories/Serving: 260

Nutrition: Each serving provides approximately: 260 calories, 3 g protein, 56 g carbohydrates, 2 g fiber, 3 g fat (1 g saturated), 4 mg cholesterol, 32 mcg folate, 2 mg iron, 334 mg sodium

Recipe and photograph provided courtesy of Wheat Foods Council - used with permission.