Low fat cappuccino pudding cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsweetened cocoa |
| ⅔ | cup | Sugar |
| 1 | cup | Flour |
| ¼ | teaspoon | Salt |
| 2 | teaspoons | Baking powder |
| ½ | cup | Evaporated skim milk |
| 1 | teaspoon | Vegetable oil |
| 1 | teaspoon | Vanilla |
| ¼ | cup | Semisweet chocolate morsels |
| 1 | cup | Firmly packed brown sugar |
| ¼ | cup | Unsweetened cocoa |
| 1¾ | cup | Hot water |
| 2 | Envelopes instant cappuccino mix; (.78 oz) | |
| Frozen vanilla yogurt | ||
Directions
Combine first 5 ingredients in a 9" square baking pan. Add milk, oil and vanilla and mix well. Stir in chocolate morsels. Combine brown sugar and remaining cocoa; sprinkle over batter. Combine water and cappuccino mix stirring to dissolve. Pour over batter, but do not stir. Bake at 350 degrees for 40 minutes or until done. Serve warm with frozen yogurt.
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