Mocha-Fudge Pudding Cake

recipe
You basically have a pudding layer underneath the cakey part--don't mistake it for being underdone.

Yield:

9 servings (serving size: 1 3-inch square and 1/4 cup ice cream)

Recipe from

Cooking Light

Nutritional Information

Calories 274
Caloriesfromfat 12 %
Fat 3.6 g
Satfat 2.1 g
Monofat 1 g
Polyfat 0.2 g
Protein 4.9 g
Carbohydrate 55.4 g
Fiber 0.7 g
Cholesterol 8 mg
Iron 1.6 mg
Sodium 182 mg
Calcium 123 mg

Ingredients

3/4 cup sugar
2 tablespoons butter or stick margarine, softened
1/2 cup 1% low-fat milk
1 tablespoon Kahlua (coffee-flavored liqueur) or cold brewed coffee or water
1 cup all-purpose flour
1/2 cup unsweetened cocoa, divided
1 1/2 teaspoons baking powder
1/8 teaspoon salt
Cooking spray
2/3 cup sugar
2 teaspoons instant coffee granules
1 1/4 cups boiling water
2 1/4 cups vanilla fat-free ice cream

Preparation

Preheat oven to 350°.

Combine 3/4 cup sugar and butter in a bowl; beat at medium speed of a mixer for 3 minutes. Add milk and liqueur; beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup cocoa, baking powder, and salt in a bowl; gradually add to sugar mixture, beating until well-blended. Spoon batter into an 8-inch square baking pan coated with cooking spray.

Combine 1/4 cup cocoa, 2/3 cup sugar, and coffee granules in a small bowl; sprinkle over batter. Pour boiling water over batter (do not stir). Bake at 350° for 30 minutes or until cake springs back when touched lightly in the center (cake will not test clean when a wooden pick is inserted in center). Serve warm with ice cream.

October 1999
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