Mocha Cappuccino Pudding Cake
 

Coffee and chocolate, pudding and cake, all in one delicious low-fat dessert.

Prep Time:10 min
Start to Finish:55 min
Makes:12 servings

1 1/4 cups Gold Medal all-purpose flour
1 3/4 cups sugar
1/4 cup baking cocoa
1 tablespoon instant espresso coffee (dry)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free (skim) milk
2 tablespoons butter, melted, or canola or soybean oil
1 teaspoon vanilla
1 teaspoon instant espresso coffee (dry)
1 1/2 cups very warm fat-free (skim) milk (120F to 130F)

Heat oven to 350F. Mix flour, 3/4 cup of the sugar, 2 tablespoons of the cocoa, 1 tablespoon espresso coffee, the baking powder and salt in medium bowl. Stir in 1/2 cup milk, butter and vanilla until well blended. Spread in ungreased square pan, 9x9x2 inches.

Mix remaining 1 cup sugar, remaining 2 tablespoons cocoa and 1 teaspoon espresso coffee in small bowl; sprinkle evenly over cake batter. Pour 1 1/2 cups very warm milk over sugar mixture.

Place sheet of foil or cookie sheet on lower oven rack under cake to catch any spills. Bake cake 35 to 45 minutes or until center is set and firm to the touch. Spoon warm cake into dessert dishes.

Source: Betty Crocker