Rich Chocolate Pudding Cake

• 1/2 cup sugar
• Sugar substitute equivalent to 1/4 cup sugar
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 tablespoons baking cocoa
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup fat-free milk
• 1/2 cup packed brown sugar
• 1/4 cup sugar
• Sugar substitute equivalent to 1/4 cup sugar
• 2 tablespoons baking cocoa
• 1 cup cold water
• 3 cups fat-free vanilla ice cream

1. In a large bowl, beat the sugar, sugar substitute, butter and vanilla. Combine the flour, cocoa, baking powder and salt; add to sugar mixture alternately with milk. Spread into an 8-in. square baking dish coated with cooking spray.
2. For topping, in a small bowl, combine the sugars, sugar substitute and cocoa. Sprinkle over batter. Pour water over topping. Bake at 350u0b0 for 37-42 minutes or until top is set and edges pull away from sides of dish. Serve warm with ice cream.

sugar, sugar substitute, butter, vanilla, flour, baking cocoa, baking powder, salt, milk, brown sugar, sugar, sugar substitute, baking cocoa, cold water, vanilla ice cream

Taken from www.tasteofhome.com/recipes/rich-chocolate-pudding-cake/ (may not work)