2 (.77-ounce) envelopes instant cappuccino coffee mix or 1/4 cup other instant flavored coffee mix
9 tablespoons frozen vanilla yogurt
How to Make It
Preheat oven to 350°.
Combine first 5 ingredients in a 9-inch square baking pan, and stir well. Add milk, oil, and vanilla, stirring until smooth. Stir in chocolate morsels. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter. Combine water and coffee mix, stirring to dissolve. Pour coffee mixture over batter; do not stir. Bake at 350° for 40 minutes or until cake springs back when touched lightly in center. Serve warm with 1 tablespoon frozen yogurt.
I've been making this recipe since it was first published in Cooking Light. It's delish and my favorite dessert when served with vanilla bean ice cream. Now that I have a young child, I leave out the coffee so that it's just chocolate, and it's just as tasty. We often make this when we have friends over or need to take a dessert. Just make sure that you use the specified pan (vs. larger) and don't overcook or it will be a bit dry. You also need to leave time for it to set if you want the pudding consistency; right out of the oven, the pudding is more like chocolate sauce.
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