Mocha Cappuccino Pudding Cake
From cheric 16 years agoIngredients
- cake shopping list
- 1 1/4 cups all purpose flour shopping list
- 3/4 cup sugar shopping list
- 2 T unsweetened baking cocoa shopping list
- 1 T instant espresso coffee (dry) shopping list
- 1 1/2 tsps baking powder shopping list
- 1/2 tsp salt shopping list
- 1/2 cup fat free skim milk shopping list
- 2 T butter or margarine, melted shopping list
- 1 tsp vanilla shopping list
- Pudding shopping list
- 1 cup sugar shopping list
- 2 T unsweetened baking cocoa shopping list
- 1 tsp instant espresso coffee (dry) shopping list
- 1 1/2 cups very warm fat free skim milk (120 to 130 degrees F) shopping list
- Fat-free frozen yogurt, if desired shopping list
- Fresh or frozen raspberries, if desired shopping list
How to make it
- 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.
- In small bowl, mix all pudding ingredients except milk; sprinkle evenly over cake batter. Pour very warm milk over sugar mixture.
- 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.
The Rating
Reviewed by 3 people-
This sounds heavenly decadent!! Got my 5! X0
auntybea in Vernon loved it -
I agree, sounds heavenly!
bluewaterandsand in GAFFNEY loved it
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