Mocha Cappuccino Pudding Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/4 cups All Purpose Flour1 1/4 cups granulated sugar1/4 cup baking cocoa1 tbsp instant espresso coffee, powder or granules1 1/2 tsps baking powder1/2 tsp kosher salt1/2 cup fat free skim milkt tbsp canola oil1 tsp pure vanilla extract1 tsp. instant espresso coffee, powder or granules1 1/2 cups very warm water (120-130 degrees F)
Heat oven 5o 350. Mix flour, 1/2 cup of sugar, 2 tbsp of the cocoa, 1 tbsp espresso powder, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until well blended. Spread in ungreased square pan (9x9x2)
Mix remaining 3/4 cup sugar, remaining 2 tbsp cocoa and t tsp espresso coffee in small bowl; sprinkle evenly over cake batter. Pour 1 1/2 cups warm water over sugar mixture.
Place on sheet of foil or cookie sheet on lower oven rack under cake to catch any spills. Bake cake for 30 to 40 minutes until center is set and firm to touch, but still jiggles slightly when moved. Spoon warm cake into dessert dishes.
Serving Size: 12 servings
Mix remaining 3/4 cup sugar, remaining 2 tbsp cocoa and t tsp espresso coffee in small bowl; sprinkle evenly over cake batter. Pour 1 1/2 cups warm water over sugar mixture.
Place on sheet of foil or cookie sheet on lower oven rack under cake to catch any spills. Bake cake for 30 to 40 minutes until center is set and firm to touch, but still jiggles slightly when moved. Spoon warm cake into dessert dishes.
Serving Size: 12 servings
Nutritional Info Amount Per Serving
- Calories: 88.8
- Total Fat: 1.3 g
- Cholesterol: 0.2 mg
- Sodium: 52.7 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 0.4 g
- Protein: 1.9 g
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