Chocolate Espresso Pudding Cake
- Reviews 1
Ready In: 45 mins
Serves: 9
Yields: 1 cake
Ingredients
- 1 cup sifted cake flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 cup sugar
- 2 tablespoons unsweetened cocoa
- 1 tablespoon instant espresso powder
- 1⁄2 cup evaporated skim milk
- 1⁄4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1⁄2 cup firmly packed dark brown sugar
- 3 tablespoons unsweetened cocoa
- 2 teaspoons instant espresso powder
- 1 cup boiling water
Directions
- Combine first 6 ingredients in a bowl; stir well. Combine milk, oil and vanilla; add to dry ingredients and stir. Spoon into an 8-inch square pan.
- Combine brown sugar, 3 Tbsp cocoa and 2 tsp espresso powder. Sprinkle over batter. Pour water over batter. DO NOT STIR.
- Bake @ 350 degrees for 30 minutes or until cake springs back when touched. Serve warm.
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