 Mocha Cappuccino Pudding Cake
Prep: 10 minutes
Bake: 45 minutes
Makes 12 servings
Ingredients:
1¼ cups all-purpose flour
1¾ cups sugar
¼ cup baking cocoa
1 tablespoon instant espresso coffee (dry)
1½ teaspoons baking powder
½ teaspoon salt
½ cup fat-free (skim) milk
2 tablespoons butter; melted or canola or soybean oil
1 teaspoon vanilla
1 teaspoon instant espresso coffee (dry)
1½ cups very warm fat-free (skim) milk (120º to 130º)
Directions:
1. Heat oven to 350º. Mix flour, ¾ cup of the sugar, 2 tablespoons of the cocoa, 1 tablespoon espresso coffee, the baking powder and salt in medium bowl. Stir in ½ cup milk, butter and vanilla until well blended. Spread in ungreased square pan, 9x9x2 inches.
2. Mix remaining 1 cup sugar, remaining 2 tablespoons cocoa and 1 teaspoon espresso coffee in small bowl; sprinkle evenly over cake batter. Pour 1½ cups very warm milk over sugar mixture.
3. Bake 35 to 45 minutes or until center is set and firm to the touch. Place sheet of aluminum foil or cookie sheet on lower oven rack under cake to catch any spills. Spoon warm cake into dessert dishes (makes 12 servings).
Nutritional Information:
1 Serving: Calories 205 (Calories from Fat 20); Fat 2g; Saturated Fat 1g (6% of Calories from Saturated Fat); Trans Fat 0g; Cholesterol 5mg; Omega-3 0g; Sodium 190mg; Carbohydrate 44g (Dietary Fiber 1g); Protein 3g.
% Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 8%; Iron 6%; Folic Acid 6%
Courtesy of 8th Continent® soymilk
Recipe from the Betty Crocker Healthy Heart Cookbook, now available in bookstores.
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