Cappuccino Pudding Cake

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 11%
  • Fat: 3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.2g
  • Carbohydrate: 52.4g
  • Fiber: 0.3g
  • Cholesterol: 1mg
  • Iron: 2mg
  • Sodium: 123mg
  • Calcium: 175mg

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

Preparation

  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.
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