Cocoa Pudding Cake

Reddi-wip Cocoa Pudding Cake RecipesRecipe
9 servings (1 portion with 2 tablespoons Reddi-wip each)


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1 cup Eagle Mills® All-Purpose Unbleached Flour with Ultragrain®
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup reduced fat (2%) milk
2 tablespoons Pure Wesson® Canola Oil
1 teaspoon vanilla extract
3 envelopes (0.55 oz each) Swiss Miss® Sensible Sweets? No Sugar Added Hot Cocoa Mix
1 1/4 cups boiling water
Reddi-wip® Fat Free Dairy Whipped Topping


1. Preheat oven to 350°F. Combine flour, sugar, cocoa, baking powder and salt in large mixing bowl. Add milk, oil and vanilla; mix until blended and smooth.

2. Spoon batter into ungreased 8- x 8-inch glass baking dish. Place cocoa mix in medium bowl. Add boiling water; mix well. Pour evenly over batter. Bake 30 minutes or until wooden pick inserted near center comes out clean.

3. Cool cake 10 minutes. Serve warm with Reddi-wip.

Created date

October 2009