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Chocolate-espresso Pudding Cake

Author/Submitted by: Weight Watchers Magazine, Feb 1997
Servings: 9
Categories: Cakes / Chocolate / Desserts

1  cup  all-purpose hour
3/4  cups  sugar
2  tablespoons  unsweetened cocoa
1  tablespoon  instant espresso granules
1 1/2  teaspoon  baking powder
1/4  teaspoon  salt
1/2  cup  skim milk
2  tablespoons  margarine or butter, melted
1  teaspoon  vanilla extract
1  cup  sugar
2  tablespoons  unsweetened cocoa
1  teaspoon  instant espresso granules
1 1/2  cup  very warm skim milk
    --120 of to 130 of
    additional unsweetened cocoa, optional
    additional powdered sugar, optional

1. Preheat oven to 350 oF. 2. Combine first 6 ingredients in a 9-inch square baking pan, and stir well. Add 1/2 cup skim milk, margarine, and vanilla; stir until smooth. 3. Combine 1 cup sugar, 2 tablespoons cocoa, and 1 teaspoon espresso granules; sprinkle over batter (do nor stir). Pour very warm milk over sugar mixture (do nor stir). Bake at 350 oF for 35 minutes or until cake springs back when lightly touched in center. Sift additional cocoa and powdered sugar over each serving, if desired. Serve warm. Yield: 9 servings. Per serving: 1 B, 1 FA, 120 C. CAL 257 (11% from fat); PRO 4.1 g; FAT 3.1 (sat 0.8 g); CARB 53.9 g; FIB 0.4 g; CHOL 1 mg; IRON 1.2 mg; SOD 125 mg; CALC 120 mg.

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