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Chocolate-espresso Pudding Cake
Author/Submitted by: Weight Watchers Magazine, Feb 1997
Servings: 9
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients: 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
Directions:
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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