Mocha-Fudge Pudding Cake

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

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Nutritional Information

Amount per serving
  • Calories: 274
  • Calories from fat: 12%
  • Fat: 3.6g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.9g
  • Carbohydrate: 55.4g
  • Fiber: 0.7g
  • Cholesterol: 8mg
  • Iron: 1.6mg
  • Sodium: 182mg
  • Calcium: 123mg


  • 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


  1. Preheat oven to 350°.
  2. 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.
  3. 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.
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