Cappuccino pudding cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 2 | Envelopes; (.77 oz) instant cappuccino coffee mix or other instant flavored coffee mix | |
| ½ | cup | Plus 1 tablespoon frozen vanilla yogurt |
Directions
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