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Cocoa Espresso Pudding Cake

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Submitted by Warden

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

1 237
1 237
CUP ML SUGAR
divided
¼ 59
CUP ML COCOA POWDER
divided
2 3E+1
TABLESPOONS ML COCOA POWDER
divided
2 3E+1
TABLESPOONS ML INSTANT COFFEE *
2 1E+1
TEASPOONS ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
½ 118
CUP ML MILK
3 45
TABLESPOONS ML BUTTER
melted
1 5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML WATER
boiling

Directions

Preheat oven to 350℉ (180℃).

Combine flour, ⅔ cup sugar, ¼ cup cocoa, coffee, baking powder and salt.

Mix together milk, butter and vanilla.

Add to dry ingredients.

Stir well.

Spray 8 inch baking pan with nonstick cooking spray.

Pour batter into pan.

Mix together remaining ⅓ cup sugar and 2 tablespoons cocoa.

Sprinkle over batter.

Pour 1 cup boiling water over batter.

Do not stir.

Bake 30 minutes.

Serve warm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 419 23% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 226mg 9%
Total Carbohydrate 27g 27%
Dietary Fiber 3g 14%
Sugars g
Protein 12g
Vitamin A 6% Vitamin C 0%
Calcium 10% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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