Title: Cappuccino Pudding Cake
Categories: None
Yield: 1 Servings

1 c All-purpose flour
2/3 c Sugar
2 tb Unsweetened cocoa
2 ts Baking powder
1/4 ts Salt
1/2 c Evaporated skim milk
1 ts Vegetable oil
1 ts Vanilla extract
1/4 c Semisweet chocolate morsels
1 c Firmly packed dark brown
-sugar
1/4 c Unsweetened cocoa
1 3/4 c Hot water
2 Envelopes; (.77 oz) instant
-cappuccino coffee mix or
-other instant flavored
-coffee mix
1/2 c Plus 1 tablespoon frozen
-vanilla yogurt

From: Penney Wilfort

1. Preheat oven to 350.

2. Combine first 5 ingredients in a 9-inch square baking pan, and stir
well. Add milk, oil, and vanilla, stirring until smooth. Stir in chocolate
morsels.

3. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter. Combine
water and coffee mix, stirring to dissolve. Pour coffee mixture over
batter; DO NOT STIR. Bake at 350 for 40 minutes or until cake springs back
when touched lightly in center. Serve warm with frozen yogurt.

Posted to recipelu-digest by jeryder@juno.com on Mar 28, 1998