Mocha Cappuccino Pudding Cake

Name: Mocha Cappuccino Pudding Cake
Prep time: 10 min
Total time: 55 min
Yield: 9
Ingredients: 1 1/4 cups all-purpose flour; 3/4 cup sugar; 2 tablespoons unsweetened 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 or margarine, melted; 1 teaspoon vanilla; 1 cup sugar; 2 tablespoons unsweetened baking cocoa; 1 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

1 Ratings

1 Reviews

Prep 10 min
Total 55 min
Ingredients 15
Servings 9

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!

By Pillsbury Kitchens

Updated November 17, 2009

Ingredients

Cake

1 1/4 cups all-purpose flour
3/4 cup sugar
2 tablespoons unsweetened 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 or margarine, melted
1 teaspoon vanilla

Pudding

1 cup sugar
2 tablespoons unsweetened baking cocoa
1 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

Steps

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.