Mocha Pudding Cake

Mocha Pudding Cake Recipe
Photo: Howard L. Puckett; Styling: Mary Catherine Muir

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 221
Caloriesfromfat 25 %
Fat 6.1 g
Satfat 1.7 g
Monofat 1.6 g
Polyfat 2.3 g
Protein 3.5 g
Carbohydrate 38.2 g
Fiber 0.4 g
Cholesterol 3 mg
Iron 1.3 mg
Sodium 154 mg
Calcium 90 mg

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.

June 1998
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