Mocha Pudding Cake
Serves 4 to 6

¾ cup (180 ml) all-purpose flour
1/3 cup (80 ml) white sugar
2 Tbsp (30 ml) VE Pure Cocoa
1 tsp (5ml) VE Baking Powder
1/3 cup (80 ml) milk
1 egg, beaten
2 Tbsp (30 ml) melted butter
1 tsp (5 ml) VE Vanilla Extract
Sauce:
¾ cup (180 ml) firmly packed brown sugar
¼ cup (60 ml) VE Pure Cocoa
1 cup (250 ml) hot coffee

1. Preheat oven to 350° F (175° C).
2. Lightly butter and 8" x 8" (20 x 20cm) square glass baking dish.
3. Whisk together first 4 ingredients in mixing bowl. Stir in milk, egg, butter and VE Vanilla Extract until just combined. Batter will be slightly lumpy. 4. Spread batter into prepared pan. Mix together sauce ingredients and pour over top. Do not stir. 5. Bake for 30 minutes or until cake is firm when gently touched. 6. Serve warm with whipped cream or vanilla ice cream.

Per serving: Calories 440, Fat 11 g (Saturated 6 g, Trans 0.2 g), Cholesterol 80 mg, Sodium 170 mg, Carbohydrate 83 g (Fibre 4 g, Sugars 57 g), Protein 8 g.

Pumpkin Maple Chocolate Cheesecake
Yields 1– 9” (23 cm) cake

30 vanilla wafer cookies, crushed
1/4 cup (60 ml) VE Pure Cocoa
1/4 cup (60 ml) icing sugar
1/4 cup (60 ml) melted butter
3 cups (750 ml) softened cream cheese
1 cup (250 ml) sugar
3 Tbsp (45 ml) all purpose flour
1 - 2 tsp (5 -10 ml) VE Pumpkin Pie Spice
1 cup (250 ml) canned pumpkin
4 eggs
3/4 cup (180 ml) VE Canadian Maple Belgian Chocolate

1. Preheat oven to 350° F (175° C). Combine first four ingredients in large bowl until mixture sticks together. Press onto bottom of 9” (23 cm) spring form pan and approximately 1/2” (1 cm) up the sides.
2. Bake in oven for 8 - 10 minutes and allow to cool completely before using. Increase oven temperature to 400° F (205° C).
3. With a stand or hand mixer, beat together cream cheese, sugar, flour and VE Pumpkin Pie Spice until well blended. Add canned pumpkin, eggs and beat a further 3 - 4 minutes. Fold in VE Canadian Maple Belgian Chocolate.
4. Pour mixture into prepared crust and bake for 10 minutes. Reduce oven temperature to 250° F (120° C) and continue baking for 50 - 60 minutes.
5. Remove from oven and place on wire rack to fully cool before removing sides of spring form pan. Refrigerate for at least 1 hour before serving.

Per serving: Calories 380, Fat 25 g (Saturated 15 g, Trans 0.1 g), Cholesterol 120 mg, Sodium 220 mg, Carbohydrate 33 g (Fibre 1 g, Sugars 21 g), Protein 7 g.

Low-fat Brownies
Makes 16 brownies

1/2 cup (125 ml) VE Pure Cocoa
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) VE Baking Powder
1/2 tsp (2.5 ml) salt
2 Tbsp (30 ml) butter
1 1/2 cups (375 ml) white sugar
2 egg whites, lightly beaten
1/2 cup (125 ml) unsweetened applesauce
1 tsp (5 ml) VE Vanilla Extract

1. Preheat oven to 350° F (175° C). Using the spray pump, lightly mist an 8" (20 cm) square baking pan with vegetable oil.
2. Sift VE Pure Cocoa, flour, VE Baking Powder and salt into a medium mixing bowl. In a large bowl beat together butter and sugar. Add egg whites, applesauce and VE Vanilla Extract. Mix wet and dry ingredients until just combined.
3. Pour into prepared pan and bake for 35-40 minutes. Cool in pan and cut into squares for serving.

Per brownie: Calories 140, Fat 2.5 g, (Saturated 1.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 105 mg, Carbohydrate 30 g (Fibre 2 g, Sugars 20 g), Protein 2 g.