Saucy Mocha Pudding Cake

An easy dessert—10 minutes to get in the oven. It’s so comforting and chocolaty, you won’t believe it’s low in fat!

  • Prep Time 10 min
  • Total Time 55 min
  • Servings 9

Ingredients

Cake

1 1/4
cups all-purpose flour
3/4
cup sugar
2
tablespoons unsweetened baking cocoa
1
tablespoon instant espresso coffee (dry)
1 1/2
teaspoons baking powder
1/2
teaspoon salt
1/2
cup fat-free (skim) milk
2
tablespoons butter or margarine, melted
1
teaspoon vanilla

Pudding

1
cup sugar
2
tablespoons unsweetened baking cocoa
1
teaspoon instant espresso coffee (dry)
1 1/2
cups very warm fat-free (skim) milk (120°F to 130°F)
Fat-free frozen yogurt, if desired
Fresh or frozen raspberries, if desired

  • 1 Heat oven to 350°F. In medium bowl, mix flour, 3/4 cup sugar, 2 tablespoons cocoa, 1 tablespoon espresso coffee, the baking powder and salt. Stir in all remaining cake ingredients until well blended; spread in ungreased 9-inch square pan.
  • 2 In small bowl, mix all pudding ingredients except milk; sprinkle evenly over cake batter. Pour very warm milk over sugar mixture.
  • 3 Bake 35 to 45 minutes or until center is set and firm to the touch. If desired, place foil or cookie sheet on lower oven rack under cake to catch any spills. To serve, spoon warm cake into dessert dishes. If desired, top with frozen yogurt and/or raspberries.

Expert Tips

Pudding cake is a magical dessert. It bakes like a cake, while creating its own pudding-like topping!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/9 of Recipe
Calories
270
(
Calories from Fat
30),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
2g,
2%
),
Cholesterol
10mg
10%;
Sodium
260mg
260%;
Total Carbohydrate
57g
57%
(Dietary Fiber
1g
1%
  Sugars
42g
42%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
10%;
Iron
8%;
Exchanges:
1 Starch; 3 Other Carbohydrate; 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.