Mocha Cappuccino Pudding Cake

An easy dessert—10 minutes to get in the oven. It’s so comforting and chocolaty, you won’t believe it’s low in fat! MORE+ LESS-

By Pillsbury Kitchens

November 17, 2009

Cake

1 1/4

cups all-purpose flour

3/4

cup sugar

tablespoons unsweetened baking cocoa

tablespoon instant espresso coffee (dry)

1 1/2

teaspoons baking powder

1/2

teaspoon salt

1/2

cup fat-free (skim) milk

tablespoons butter or margarine, melted

teaspoon vanilla

cup sugar

tablespoons unsweetened baking cocoa

teaspoon instant espresso coffee (dry)

1 1/2

cups very warm fat-free (skim) milk (120°F to 130°F)

Fat-free frozen yogurt, if desired

Fresh or frozen raspberries, if desired

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1

Heat oven to 350°F. In medium bowl, mix flour, 3/4 cup sugar, 2 tablespoons cocoa, 1 tablespoon espresso coffee, the baking powder and salt. Stir in all remaining cake ingredients until well blended; spread in ungreased 9-inch square pan.
2

In small bowl, mix all pudding ingredients except milk; sprinkle evenly over cake batter. Pour very warm milk over sugar mixture.
3

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.