Print Recipe

Chocolate Espresso Pudding Cake

RG

Ingredients

  • 1 cup sifted cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup granulated sugar
  • 2 tablespoons unsweetened cocoa
  • 1 tablespoon instant espresso powder
  • 1/2 cup evaporated skimmed milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup firmly packed dark brown sugar
  • 3 tablespoons unsweetened cocoa
  • 2 teaspoons instant espresso powder
  • 1 cup boiling water

Instructions

  1. Combine first 6 ingredients in a bowl; stir well.
  2. Combine milk, oil and vanilla extract; add to dry ingredients and stir.
  3. Spoon into an 8-inch square pan.
  4. Combine brown sugar, cocoa and espresso powder. sprinkle over batter.
  5. Pour water over batter (do not stir).
  6. Bake at 350 degrees F for 30 minutes or until cake springs back when touched.
  7. Serve warm.

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