Chocolate Cappuccino Pudding Cake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 9 |
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A lighter version of chocolate heaven with TONS of taste from the Lake Austin Spa Resort as published in our local newspaper. Ingredients:
1 1/2 teaspoons baking powder |
1 cup flour, plus enough to dust pan |
1/2 cup granulated sugar |
1/4 cup cocoa powder, plus |
2 tablespoons cocoa powder, divided |
1/4 teaspoon salt |
1/2 cup evaporated skim milk |
1 teaspoon canola oil |
1 teaspoon vanilla extract |
1 egg white |
1/4 cup semisweet chocolate morsel, melted |
cooking spray |
1 cup packed brown sugar |
1 3/4 cups hot water |
1/4 cup instant cappuccino mix (2 envelopes) |
Directions:
1. Preheat oven to 350 degrees.
2. Combine baking powder, 1 cup of flour, granulated sugar, 2 tablespoons cocoa powder and salt in a large bowl.
3. In a separate bowl, mix the milk, oil, vanilla, egg white together and add to the dry ingredients.
4. Stir in melted chocolate.
5. Spray a 4 x 6 baking pan (or a loaf pan) with cooking spray and dust with remaining flour Spread the batter in the pan.
6. Mix brown sugar and remaining 1/4 cup cocoa powder together and sprinkle over cake batter.
7. Combine hot water and cappuccino mix in a bowl and gently pour over the top of cake batter (do not stir).
8. Bake one hour or until top springs back when touched.
9. Serve warm with a dollop of frozen yogurt, if desired.
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