Cocoa Espresso Pudding Cake
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
sugar
divided |
|
| ¼ | cup |
cocoa powder
divided |
|
| 2 | tablespoons |
cocoa powder
divided |
|
| 2 | tablespoons |
instant coffee
|
*
|
| 2 | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
milk
|
|
| 3 | tablespoons |
butter
melted |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
water
boiling |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
divided |
|
| 59 | ml |
cocoa powder
divided |
|
| 3E+1 | ml |
cocoa powder
divided |
|
| 3E+1 | ml |
instant coffee
|
*
|
| 1E+1 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
milk
|
|
| 45 | ml |
butter
melted |
|
| 5 | ml |
vanilla extract
|
|
| 237 | 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.
