Healthified Chocolate-Almond Pudding Cake

1

cup Gold Medal® all-purpose flour

1/2

cup granulated sugar

1/4

cup chopped almonds, toasted*

1/4

cup unsweetened baking cocoa

2

teaspoons baking powder

1/4

teaspoon salt

1/2

cup fat-free (skim) milk

2

tablespoons canola oil

2

teaspoons vanilla

1/4

teaspoon almond extract

3/4

cup packed brown sugar

1/4

cup unsweetened baking cocoa

1 3/4

cups water

Vanilla reduced-fat ice cream, if desired

• 1 Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix flour, granulated sugar, almonds, 1/4 cup cocoa, the baking powder and salt. Stir in milk, oil, vanilla and almond extract until blended. Spread batter in pan.
• 2 In 1-quart saucepan, mix brown sugar and 1/4 cup cocoa with wire whisk. Stir in water. Heat just to boiling, stirring occasionally. Pour over batter.
• 3 Bake 35 to 40 minutes or until center is set. Cool 30 minutes before serving.
• 4 To serve, spoon warm cake into individual dessert bowls; spoon pudding from baking dish over cake. Serve with ice cream.