Mocha Cappuccino Pudding Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Moist mocha cake. Ingredients:
cake |
1 1/4 cups all purpose flour |
3/4 cup sugar |
2 t unsweetened baking cocoa |
1 t instant espresso coffee (dry) |
1 1/2 tsps baking powder |
1/2 tsp salt |
1/2 cup fat free skim milk |
2 t butter or margarine, melted |
1 tsp vanilla |
pudding |
1 cup sugar |
2 t unsweetened baking cocoa |
1 tsp instant espresso coffee (dry) |
1 1/2 cups very warm fat free skim milk (120 to 130 degrees f) |
fat-free frozen yogurt, if desired |
fresh or frozen raspberries, if desired |
Directions:
1. Heat oven to 350. In medium bowl, mix flour, 3/4 cup sugar, 2 T cocoa, 1 T espresso coffee, the baking powder and salt. Stir in all remaining cake ingredients until well blended; spread in ungreased 9-inch square pan.
2. In small bowl, mix all pudding ingredients except milk; sprinkle evenly over cake batter. Pour very warm milk over sugar mixture.
3. Bake 35 to 45 minutes or until center is set and firm to the touch. If desired, place foil or cookie sheet on lower oven rack under cake to catch any spills. To serve, spoon warm cake into dessert dishes. If desired, top with frozen yogurt and/or raspberries.
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