Cappuccino Pudding Cake

Cooking Light
Cappuccino Pudding CakeRecipe
9 servings


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1 cup all-purpose flour
2/3 cup sugar
2 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup evaporated skim milk
1 teaspoon vegetable oil
1 teaspoon vanilla extract
1/4 cup semisweet chocolate morsels
1 cup firmly packed dark brown sugar
1/4 cup unsweetened cocoa
1 3/4 cups hot water
2 (.77-ounce) envelopes instant cappuccino coffee mix or 1/4 cup other instant flavored coffee mix
9 tablespoons frozen vanilla yogurt


Preheat oven to 350°.

Combine first 5 ingredients in a 9-inch square baking pan, and stir well. Add milk, oil, and vanilla, stirring until smooth. Stir in chocolate morsels. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter. Combine water and coffee mix, stirring to dissolve. Pour coffee mixture over batter; do not stir. Bake at 350° for 40 minutes or until cake springs back when touched lightly in center. Serve warm with 1 tablespoon frozen yogurt.

Created date

June 2002

Nutritional Information

Calories 247
Caloriesfromfat 11 %
Fat 3 g
Satfat 1.5 g
Monofat 0.5 g
Polyfat 0.4 g
Protein 4.2 g
Carbohydrate 52.4 g
Fiber 0.3 g
Cholesterol 1 mg
Iron 2 mg
Sodium 123 mg
Calcium 175 mg