Chocolate Cappuccino Pudding Cake
Recipe By : Mary Kaye Sawyer Morse
Serving Size : 9
Categories : Dessert
Amount Ingredient
1 1/2 teaspoons baking powder
1 cup flour
1/2 cup sugar
2 tablespoons cocoa — baking
1/4 teaspoon salt
1/2 cup evaporated skim milk
1 teaspoon canola oil
1 teaspoon vanilla extract — pure
1 egg white
1/4 cup semisweet chocolate chips — melted
1 cup packed brown sugar
1/4 cup cocoa — baking
1 3/4 cups hot water
1/4 cup instant cappuccino-flavored coffee mix — (2 envelopes)
- combine the baking powder, flour, sugar, 2 tablespoons baking cocoa and salt in a large bowl.
- Mix the evaporated milk, canola oil, vanilla and egg white in a separate bowl.
- Whisk the liquid ingredients into the dry ingredients.
- Stir in the chocolate.
- Spary a 4 x 6-inch baking pan with nonstick cooking spray, then dust with flour.
- spread the chocolate batter in the pan.
- Mix the brown sugar and 1/4 cup baking cocoa in a bowl.
- Sprinkle over the cake batter.
- combine the hot water and cappuccino mix in a bowl.
- Gently pour over the top of the cake batter.
- Do not stir. Bake at 350 degrees for 1 hour or until the top springs back when touched.
Description:
“Fresh Healthy cooking and Living from Lake Austin Spa”
Cuisine:
“Fighting Fat Over 40″
Per Serving : 262 Calories; 3g Fat (9.4% calories from fat); 4g Protein; 58g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 195mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 3 Other Carbohydrates.
Serving Ideas : Serve warm in soup cups with a dollop of fat-free or low-fat frozen vanilla yogurt.
NOTES : Listed as the first definition under “Comfort Desserts” in the Lake Austin Spa Resort’s Book of Things We’d Rather Not Do Without , a warm cup of this double-Chocolate Cappuccino Pudding Cake, served with a dollop of frozen vanilla yogurt is a combination that cannot be improved upon. Part of the pudding ingredients, which originally start on the top.
