BethR
02-05-2001, 08:30 AM
This cake was talked about on this bb in July and October, but I thought I'd bring it up again because I tried it for the first time a few nights ago. This was a big hit! It was easy to throw together from on-hand pantry items, and it was very good! My husband raved and that's rare -- he finds most desserts too sweet. The only change to the recipe I made was to use instant espresso powder in place of instant coffee granules. Even with the espresso powder, the coffee taste wasn't too strong.
This recipe was published in '98 and is in the 5-Star Cookbook and the CL Complete Cookbook. I've posted it below too.
* Exported from MasterCook *
Mocha Pudding Cake
1 cup all-purpose flour
1 cup sugar -- divided
6 tablespoons unsweetened cocoa -- divided
1 1/2 tablespoons instant coffee granules
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 1% low-fat milk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
Cooking spray
1 cup boiling water
1 cup plus 2 tablespoons vanilla low-fat ice
cream
Preheat oven to 350º.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup sugar, 1/4 cup cocoa, coffee granules, baking powder, and salt in a bowl. Combine milk, oil, and vanilla in a bowl; add to flour mixture, and stir well. Spoon batter into an 8-inch square baking dish coated with cooking spray.
Combine 1/3 cup sugar and 2 tablespoons cocoa. Sprinkle over batter. Pour 1 cup boiling water over batter (do not stir). Bake at 350º for 30 minutes or until the cake springs back when touched lightly in the center (cake will not test clean when a wooden pick is inserted in center). Serve warm with ice cream.
Serving Size: 1 [3-inch] square and 2 tablespoons ice cream
Per Serving: 221 Calories; 6g Fat (23.3% calories from fat); 3g Protein; 39g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 190mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates.
NOTES : This recipe is easy to double. Spoon into a 13 × 9-inch baking dish; bake at the same temperature and time.
This recipe was published in '98 and is in the 5-Star Cookbook and the CL Complete Cookbook. I've posted it below too.
* Exported from MasterCook *
Mocha Pudding Cake
1 cup all-purpose flour
1 cup sugar -- divided
6 tablespoons unsweetened cocoa -- divided
1 1/2 tablespoons instant coffee granules
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 1% low-fat milk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
Cooking spray
1 cup boiling water
1 cup plus 2 tablespoons vanilla low-fat ice
cream
Preheat oven to 350º.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup sugar, 1/4 cup cocoa, coffee granules, baking powder, and salt in a bowl. Combine milk, oil, and vanilla in a bowl; add to flour mixture, and stir well. Spoon batter into an 8-inch square baking dish coated with cooking spray.
Combine 1/3 cup sugar and 2 tablespoons cocoa. Sprinkle over batter. Pour 1 cup boiling water over batter (do not stir). Bake at 350º for 30 minutes or until the cake springs back when touched lightly in the center (cake will not test clean when a wooden pick is inserted in center). Serve warm with ice cream.
Serving Size: 1 [3-inch] square and 2 tablespoons ice cream
Per Serving: 221 Calories; 6g Fat (23.3% calories from fat); 3g Protein; 39g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 190mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates.
NOTES : This recipe is easy to double. Spoon into a 13 × 9-inch baking dish; bake at the same temperature and time.