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Cappuccino Pudding Cake

HOWARD L. PUCKETT
Yield 9 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.