Mocha Pudding Cakes
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings.
These mouthwatering mini cakes make the perfect treat for a twosome. My mom used to make these when I was a little girl. Now I whip them up for a speedy dessert. —Debora Simmons, Eglon, West Virginia
Ingredients
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1/4 cup all-purpose flour
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3 tablespoons sugar
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1-1/2 teaspoons baking cocoa
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1/2 teaspoon baking powder
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1/8 teaspoon salt
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3 tablespoons 2% milk
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1-1/2 teaspoons butter, melted
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1/4 teaspoon vanilla extract
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TOPPING:
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2 tablespoons brown sugar
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1-1/2 teaspoons baking cocoa
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3 tablespoons hot brewed coffee
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1 tablespoon hot water
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Whipped topping, optional
Directions
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1.
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 coated with cooking spray.
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2.
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 in the center comes out clean. Serve warm or at room temperature, with whipped topping if desired.
Nutrition Facts
1 pudding cake: 227 calories, 4g fat (2g saturated fat), 9mg cholesterol, 294mg sodium, 47g carbohydrate (33g sugars, 1g fiber), 3g protein.
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