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Mocha Pudding Cake

Mocha Pudding Cake

Cooking Light AUGUST 2005

  • Yield: 9 servings (serving size: 1 [3-inch] square and 2 tablespoons ice cream)

Ingredients

  • 1 cup all-purpose flour
  • 1 cup sugar, divided
  • 6 tablespoons unsweetened cocoa, divided
  • 1 1/2 tablespoons instant coffee granules
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 1% low-fat milk
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • Cooking spray
  • 1 cup boiling water
  • 1 cup plus 2 tablespoons vanilla low-fat ice cream

Preparation

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup sugar, 1/4 cup cocoa, coffee granules, baking powder, and salt in a bowl. Combine milk, oil, and vanilla in a bowl; add to flour mixture, and stir well. Spoon batter into an 8-inch square baking dish coated with cooking spray.

Combine 1/3 cup sugar and 2 tablespoons cocoa. Sprinkle over batter. Pour 1 cup boiling water over batter (do not stir). Bake at 350° for 30 minutes or until the 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.

Note: This recipe is easy to double. Spoon into a 13 x 9-inch baking dish; bake at the same temperature and time.

Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 25%
  • Fat: 6.1g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 2.3g
  • Protein: 3.5g
  • Carbohydrate: 38.2g
  • Fiber: 0.4g
  • Cholesterol: 3mg
  • Iron: 1.3mg
  • Sodium: 154mg
  • Calcium: 90mg
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Mocha Pudding Cake recipe

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