Mocha Pudding Cake

Name: Mocha Pudding Cake
Ingredients: 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

12 ingredients

4 steps

Ingredients

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

Directions

1

Preheat oven to 350°.
2

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.
3

Combine 1/3 cup sugar and 2 tablespoons cocoa. Sprinkle over batter. Pour 1 cup boiling water over batter (do not stir). Bake at 350° 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.
4

Note: This recipe is easy to double. Spoon into a 13 x 9-inch baking dish; bake at the same temperature and time.