Cocoa Pudding Cake

Name: Cocoa Pudding Cake
Ingredients: 1 cup Eagle Mills(R) All-Purpose Unbleached Flour with Ultragrain(R); 1/2 cup granulated sugar; 1/3 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup reduced fat (2%) milk; 2 tablespoons Pure Wesson(R) Canola Oil; 1 teaspoon vanilla extract; 3 envelopes (0.55 oz each) Swiss Miss(R) Sensible Sweets? No Sugar Added Hot Cocoa Mix; 1 1/4 cups boiling water; Reddi-wip(R) Fat Free Dairy Whipped Topping

11 ingredients

3 steps

Ingredients

1 cup Eagle Mills(R) All-Purpose Unbleached Flour with Ultragrain(R)
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup reduced fat (2%) milk
2 tablespoons Pure Wesson(R) Canola Oil
1 teaspoon vanilla extract
3 envelopes (0.55 oz each) Swiss Miss(R) Sensible Sweets? No Sugar Added Hot Cocoa Mix
1 1/4 cups boiling water
Reddi-wip(R) Fat Free Dairy Whipped Topping

Directions

1

Preheat oven to 350°F. Combine flour, sugar, cocoa, baking powder and salt in large mixing bowl. Add milk, oil and vanilla; mix until blended and smooth.
2

Spoon batter into ungreased 8- x 8-inch glass baking dish. Place cocoa mix in medium bowl. Add boiling water; mix well. Pour evenly over batter. Bake 30 minutes or until wooden pick inserted near center comes out clean.
3

Cool cake 10 minutes. Serve warm with Reddi-wip.