| Fast Prep
mocha pudding cake
prep: 10 minutes | bake: 35 minutes at 350°F | MAKES: 12 servings
- 1 egg, lightly beaten
- 1 pkg. 1-layer-size white cake mix
- 2 Tbsp. unsweetened cocoa powder
- 1⅓ cups water
- 1½ cups sugar
- 1 Tbsp. instant espresso coffee powder
- ¼ tsp. salt
1. Preheat oven to 350°F. Grease an oven-safe 4-qt. pot with a diameter of about 10 inches*. In the pot whisk together egg, cake mix, cocoa powder, and ⅓ cup of the water until smooth.
2. In a medium bowl whisk together the remaining 1 cup water, the sugar, espresso powder, and salt until well combined (sugar will not completely dissolve). Slowly pour over batter in pot.
3. Bake, uncovered, 35 minutes or until evenly set across the top. Cool slightly in pot. Serve warm.
*TIP: If you don’t have the right-size pot, use a 2-qt. square baking dish. Preheat oven to 350°F. Grease the baking dish and set aside. Mix the batter in a bowl and pour into the prepared baking dish. In the same bowl whisk together sugar, 1 cup water, espresso powder, and salt. Slowly pour over batter in dish. Continue as directed in Step 3.
PER SERVING: 190 cal., 3 g fat (0 g sat. fat), 16 mg chol., 189 mg sodium, 43 g carb., 0 g fiber, 25 g sugars, 2 g pro.
