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Nutrition Facts
Serving Size 1 (90g) Recipe makes 9 servings
Calories 219
Calories from Fat 59		(27%)
Amount Per Serving		%DV
	Total Fat 6.6g	10%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 153mg		6%
Potassium 187mg		5%
Total Carbohydrate 38.8g		12%
	Dietary Fiber 1.3g	5%
	Sugars 24.6g
Protein 3.0g		6%
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Chocolate Espresso Pudding Cake

Recipe #257405 | 45 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: the_cookie_lady
Oct 6, 2007

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!

SERVES 9 , 1 cake (change servings and units)

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

Directions

1
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.
2
Combine brown sugar, 3 Tbsp cocoa and 2 tsp espresso powder. Sprinkle over batter. Pour water over batter. DO NOT STIR.
3
Bake @ 350 degrees for 30 minutes or until cake springs back when touched. Serve warm.