CHOCOLATE ESPRESSO PUDDING CAKE

Chocolate Espresso Pudding Cake image

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

Ingredients

1 cup sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup sugar
2 tablespoons unsweetened cocoa
1 tablespoon instant espresso powder
1/2 cup evaporated skim milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup firmly packed dark brown sugar
3 tablespoons unsweetened cocoa
2 teaspoons instant espresso powder
1 cup boiling water

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

*** Explore more Chocolate Espresso Pudding Cake Recipes »

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