MOCHA CAPPUCCINO PUDDING CAKE

CAKE:

1 1/4 cups all-purpose flour
3/4 cup sugar
2 tbsp unsweetened cocoa
1 tbsp instant espresso powder
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup skim milk
2 tbsp butter, melted
1 tsp vanilla
whipped cream for garnish, if desired

PUDDING:
1 cup sugar
2 tbsp unsweetened cocoa
1 tsp instant espresso powder
1 1/2 cups low-fat milk heated to 120 to 130 degrees

Preheat oven to 350 degrees.

In a medium bowl combine the flour, 3/4 cup sugar, 2 tablespoons cocoa,  1 tablespooon espresso powder, baking powder, and salt.  Add the milk, butter, and vanilla, mixing until well blended.  Spread the mixture over the bottom of an ungreased 9-inch square baking pan.

In a small bowl combine all the pudding ingredients except the milk and mix well.  Sprinkle evenly over cake batter then pour the hot milk over the sugar mixture.

Bake cake at 350 degrees for 35 to 45 minutes or until center is set and firm to the touch.  Place a cookie sheet or foil on the lower oven rack to cake any spills. 

To serve, spoon the warm cake into dessert dishes.  Add a dollop of whipped cream for garnish, if desired.

Yield: 9 servings

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