cappuccino pudding cake

1 Servings
1 cup All-purpose flour
⅔ cup Sugar
2 tablespoons Unsweetened cocoa
2 teaspoons Baking powder
¼ teaspoon Salt
½ cup Evaporated skim milk
1 teaspoon Vegetable oil
1 teaspoon Vanilla extract
¼ cup Semisweet chocolate morsels
1 cup Firmly packed dark brown sugar
¼ cup Unsweetened cocoa
1¾ cup Hot water
Envelopes; (.77 oz) instant cappuccino coffee mix or other instant flavored coffee mix
½ cup Plus 1 tablespoon frozen vanilla yogurt

From: Penney Wilfort <penney-w@...> 1. Preheat oven to 350.

2. 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.

3. Combine brown sugar and ¼ 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 frozen yogurt.

Posted to recipelu-digest by jeryder@... on Mar 28, 1998

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