Fast
Mocha Cappuccino Pudding Cake
12 servings | Prep Time: 10 Minutes | Start to Finish: 55 Minutes
- 1¼ cups all-purpose flour
- 1¾ cups sugar
- ¼ cup unsweetened baking cocoa
- 4 teaspoons instant espresso coffee powder or granules
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup fat-free (skim) milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- 1½ cups very warm fat-free (skim) milk (120°F to 130°F)
1 Place sheet of foil or cookie sheet on lower oven rack. Heat oven to 350°F.
2 In medium bowl, mix flour, ¾ cup of the sugar, 2 tablespoons of the cocoa, 3 teaspoons of the coffee powder, the baking powder and salt. Stir in ½ cup milk, the melted butter and vanilla until well blended. Spread batter in ungreased 9-inch square pan.
3 In small bowl, mix remaining 1 cup sugar, 2 tablespoons cocoa and 1 teaspoon coffee powder; sprinkle evenly over batter. Pour warm milk over top.
4 Bake on middle oven rack 35 to 45 minutes or until center is set and firm to the touch. Spoon warm cake into dessert dishes.
1 Serving: Calories 220; Total Fat 2.5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 190mg; Total Carbohydrate 46g (Dietary Fiber 1g); Protein 4g Exchanges: 1 Starch, 2 Other Carbohydrate, ½ Fat Carbohydrate Choices: 3
Sweet Secret Even though this dessert could be served hot from the oven, let it stand a bit before serving so the pudding isn’t too hot to eat, especially for kids.
