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Mocha Cappuccino Pudding Cake
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Prep Time:
10 minutes
Total Time:
55 minutes
Indulge guilt-free in a decadent coffee-chocolate dessert with a twist of pudding and cake.
Ingredients:
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 1 3/4 cups sugar
  • 1/4 cup baking cocoa
  • 1 tablespoon instant espresso coffee (dry)
  • 1 1/2 teaspoons baking powder
  • 1/2 cup fat-free (skim) milk
  • 2 tablespoons butter, melted, or canola or soybean oil
  • 1 teaspoon vanilla
  • 1 teaspoon instant espresso coffee (dry)
  • 1 1/2 cups very warm fat-free (skim) milk (120°F to 130°F)
Instructions:
  • Preheat your oven to 350°F. Combine flour, 3/4 cup sugar, 2 tablespoons cocoa powder, 1 tablespoon espresso coffee, baking powder, and salt in a medium bowl. Add 1/2 cup milk, melted butter, and vanilla extract, mix until smooth. Pour the batter into an ungreased 9x9x2 inch square pan.
  • In a small bowl, combine the remaining 1 cup of sugar, 2 tablespoons of cocoa, and 1 teaspoon of espresso coffee. Sprinkle this mixture evenly over the cake batter. Pour 1 1/2 cups of very warm milk over the sugar mixture.
  • Line the lower oven rack with foil or a cookie sheet to catch any spills. Bake the cake for 35 to 45 minutes or until the center is set and firm to the touch. Serve the warm cake by spooning it into dessert dishes.

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