Mocha pudding cake

Yield: 6 servings

Measure Ingredient
\N \N Butter-flavor no stick cooking spray
1⅓ cup Granulated sugar, divided
1 cup Unsifted all-purpose flour
¼ teaspoon Salt
½ cup Unsweetened cocoa, divided
2 teaspoons Baking powder
\N pinch Cinnamon
¼ cup Canola oil
½ cup 1% low-fat milk
1 teaspoon Vanilla
2 teaspoons Espresso coffee powder or regular or decaffeinated coffee powder
1 cup Boiling water

Position a rack in the center of the oven and preheat it to 350'F.

Coat the baking pan with cooking spray.

In a large bowl, combine ⅔ cup of the sugar, the flour, salt, ¼ cup of the cocoa, baking powder and cinnamon, and stir well to blend.

Whisk in the oil, milk and vanilla. The batter will be stiff. Scrape the batter into the prepared pan and smooth the top.

In a small bowl, stir together the remaining ⅔ cup sugar and ¼ cup cocoa. Sprinkle evenly over the cake batter. Dissolve the coffee powder in the boiling water and pour it over the batter. Do not stir.

Bake for about 25-30 minutes, or until the top of the cake looks crisp and crackled, and a cake tester inserted in a "cakey" area comes out clean. Cool on a wire rack for about 5 minutes. Serve warm from this baking pan.

Nutritional analysis: 342 calories, 4 grams protein, 10 grams fat, ⅘ saturated fat, 64 grams carbohydrate, 215 milligrams sodium, 1 milligram cholesterol; calories from fat: 25 percent.

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