Mocha Cappuccino Pudding Cake

Betty Crocker's Heart Healthy Cookbook shares a recipe! Coffee and chocolate, pudding and cake, all in one delicious low-fat dessert. MORE+ LESS-

By Betty Crocker Kitchens

July 1, 2010

1 1/4

cups Gold Medal™ all-purpose flour

1 3/4

cups sugar

1/4

cup baking cocoa

tablespoon instant espresso coffee (dry)

1 1/2

teaspoons baking powder

1/2

teaspoon salt

1/2

cup fat-free (skim) milk

tablespoons butter, melted, or canola or soybean oil

teaspoon vanilla

teaspoon instant espresso coffee (dry)

1 1/2

cups very warm fat-free (skim) milk (120°F to 130°F)

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1

Heat oven to 350°F. Mix flour, 3/4 cup of the sugar, 2 tablespoons of the cocoa, 1 tablespoon espresso coffee, the baking powder and salt in medium bowl. Stir in 1/2 cup milk, butter and vanilla until well blended. Spread in ungreased square pan, 9x9x2 inches.
2

Mix remaining 1 cup sugar, remaining 2 tablespoons cocoa and 1 teaspoon espresso coffee in small bowl; sprinkle evenly over cake batter. Pour 1 1/2 cups very warm milk over sugar mixture.
3

Place sheet of foil or cookie sheet on lower oven rack under cake to catch any spills. Bake cake 35 to 45 minutes or until center is set and firm to the touch. Spoon warm cake into dessert dishes.

Everyone likes to indulge once in a while! This is a great dessert to indulge in, because one serving gives you that fabulous comfort-food taste but with lower fat and calories. You'll feel that you're taking care of yourself and eating well at the same time, shares noted cardiologist, Dr. Roger Blumenthal, Johns Hopkins Hospital.
Even though this dessert could be served hot from the oven, let it stand a bit before serving so the pudding isn't too hot to eat, especially for kids.
If you are not a cappuccino lover, just leave out the coffee.