CHOCOLATE ESPRESSO PUDDING CAKE
From Cooking Light's 1994 Annual Cookbook. This is baked in an 8" square pan and is very easy to make. The "pudding" texture is created by pouring hot liquid over the batter just before baking. Just don't stir the liquid into the batter!
Provided by the_cookie_lady
Categories Dessert
Time 45m
Yield 1 cake, 9 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 6 ingredients in a bowl; stir well. Combine milk, oil and vanilla; add to dry ingredients and stir. Spoon into an 8-inch square pan.
- Combine brown sugar, 3 Tbsp cocoa and 2 tsp espresso powder. Sprinkle over batter. Pour water over batter. DO NOT STIR.
- Bake @ 350 degrees for 30 minutes or until cake springs back when touched. Serve warm.
Nutrition Facts : Calories 219.8, Fat 6.6, SaturatedFat 1.1, Cholesterol 0.6, Sodium 153.4, Carbohydrate 38.8, Fiber 1.3, Sugar 24.6, Protein 3
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