Chocolate-Espresso Pudding Cake (5.5 PTS)

Recipe Ingredients

1 cup	237ml	All-purpose hour
3/4 cup	148g / 5.2oz	Sugar
2 tablespoons	30ml	Unsweetened cocoa
1 tablespoon	15ml	Instant espresso granules
1 1/2 teaspoons	7.5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Skim milk
2 tablespoons	30ml	Margarine or butter - melted
1 teaspoon	5ml	Vanilla extract
1 cup	198g / 7oz	Sugar
2 tablespoons	30ml	Unsweetened cocoa
1 teaspoon	5ml	Instant espresso granules
1 1/2 cups	355ml	Very warm skim milk 120 of to 130 of
		Additional unsweetened cocoa - optional
		Additional powdered sugar - optional

Recipe Instructions

1. Preheat oven to 350 oF. 2. Combine first 6 ingredients in a 9-inch

square baking pan, and stir well. Add 1/2 cup skim milk, margarine, and

vanilla; stir until smooth. 3. Combine 1 cup sugar, 2 tablespoons cocoa,

and 1 teaspoon espresso granules; sprinkle over batter (do nor stir). Pour

very warm milk over sugar mixture (do nor stir). Bake at 350 oF for 35

minutes or until cake springs back when lightly touched in center. Sift

additional cocoa and powdered sugar over each serving, if desired. Serve

warm.

Yield: 9 servings.

Per serving: 1 B, 1 FA, 120 C.

CAL 257 (11% from fat); PRO 4.1 g; FAT 3.1 (sat 0.8 g); CARB 53.9 g; FIB

0.4 g; CHOL 1 mg; IRON 1.2 mg; SOD 125 mg; CALC 120 mg.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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