Chocolate Pudding Cake

Name: Chocolate Pudding Cake
Ingredients: 4.5 ounces all-purpose flour (about 1 cup); 3/4 cup granulated sugar, divided; 1/4 cup unsweetened cocoa, divided; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup 2% reduced-fat milk; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; Baking spray with flour; 1/4 cup packed brown sugar; 1 1/4 cups strong hot coffee; 9 tablespoons frozen reduced-calorie whipped topping (such as Cool Whip), thawed

12 ingredients

3 steps

Ingredients

4.5 ounces all-purpose flour (about 1 cup)
3/4 cup granulated sugar, divided
1/4 cup unsweetened cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% reduced-fat milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Baking spray with flour
1/4 cup packed brown sugar
1 1/4 cups strong hot coffee
9 tablespoons frozen reduced-calorie whipped topping (such as Cool Whip), thawed

Directions

1

Preheat oven to 350°.
2

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup sugar, 2 Tbsp. cocoa, baking powder, and salt in a bowl, stirring with a whisk. Add milk, butter, and vanilla; stir until just combined. Scrape batter into a 9- x 9-inch metal baking pan coated with baking spray. Combine 1/4 cup sugar, 2 Tbsp. cocoa, and brown sugar; sprinkle mixture over top of batter. Carefully pour coffee over top. (Do not stir in.)
3

Bake at 350° for 28 to 30 minutes or until just set. (Do not overbake.) Let stand 10 minutes; top with whipped topping.