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Cocoa Pudding Cake

Yield 9 servings (1 portion with 2 tablespoons Reddi-wip each)

Ingredients

  • 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

How to Make It

  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.

    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.

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