Mocha Pudding Cakes
Cooking for 2
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These mouth-watering mini cakes from Eglon, West Virginia’s Debora Simmons make the perfect treat for a twosome. “My mom used to make these when I was a little girl,” Debbie recalls. “Now I whip them up for a speedy dessert.”
SERVINGS: 2
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1/4 cup all-purpose flour
- 3 tablespoons sugar
- 1-1/2 teaspoons baking cocoa
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 3 tablespoons 2% milk
- 1-1/2 teaspoons butter, melted
- 1/4 teaspoon vanilla extract
- TOPPING:
- 2 tablespoons brown sugar
- 1-1/2 teaspoons baking cocoa
- 3 tablespoons hot brewed coffee
- 1 tablespoon hot water
- Whipped topping, optional
Directions:
In a small bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the milk, butter and vanilla until smooth. Spoon into two 4-oz. ramekins or custard cups coated with cooking spray.
Combine brown sugar and cocoa; sprinkle over batter. Combine coffee and water; pour over topping. Bake at 350° for 15-20 minutes or until a knife inserted near the center comes out clean. Serve warm or at room temperature with whipped topping if desired. Yield: 2 servings.