Weight Watchers Cappuccino Pudding Cake |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 9 |
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Yield 9 Servings = 4 ww pts. Taken from Weight Watchers Magazine Six O'Clock Solutions 1998 Ingredients:
1 cup all-purpose flour |
2/3 cup sugar |
2 tablespoons unsweetened cocoa |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup evaporated skim milk |
1 teaspoon vegetable oil |
1 teaspoon vanilla extract |
1/4 cup semi-sweet chocolate chips |
1 cup dark brown sugar |
1/4 cup unsweetened cocoa |
1 3/4 cups hot water |
2 (7/8 ounce) envelopes instant cappuccino mix or 1/4 cup instant coffee, mix |
9 tablespoons non-fat vanilla frozen yogurt |
Directions:
1. preheat oven to 350.
2. combine first 5 ingredients in a 9-inch square baking pan; stir well. Stir in milk, oil, and canilla. Stire in chocolate chips. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter. Combine hot water and coffee mix, stirring to dissolve.
3. Pour coffee mixture over batter (do not stir).
4. Bake 350 for 40 minutes or until cake springs back when lightly touched in center. Serve warm with 1 Tablespoon of frozen yogurt on each serving.
5. Yield 9 servings = 4 ww pts.
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