Chocolate Pudding (cake)
1. grease an 8 or 9" square deep baking pan (Pam)
2. preheat oven to 350 degrees; position rack in center of oven
3. in a mixing bowl, blend well:
-1 cup unsifted all purpose flour
-2/3 cup granulated sugar
-4 Tbps baking powder
-2 tsp ground cinnamon
-1/2 tsp instant espresso coffee powder (optional)
-1/4 tsp salt
4. with a wooden spoon, beat into the dry ingredients above:
-1/2 cup lowfat milk
-1/4 cup light vegetable oil
-1 tsp vanilla extract
-1/3 cup chocolate chips
5. spoon batter evenly into prepared pan
6. in a small bowl, stir together, then spread evenly on top of the batter:
-2/3 cup granulated sugar
-2 Tbsp unsweetened cocoa
7. pour over cake. Do not stir: 1 cup boiling water
8. bake 30 minutes or until the top looks crisp and a cake tester comes out clean. Serve warm, spooned from the pan, topped with low-fat vanilla yogurt or heavy cream.
2. preheat oven to 350 degrees; position rack in center of oven
3. in a mixing bowl, blend well:
-1 cup unsifted all purpose flour
-2/3 cup granulated sugar
-4 Tbps baking powder
-2 tsp ground cinnamon
-1/2 tsp instant espresso coffee powder (optional)
-1/4 tsp salt
4. with a wooden spoon, beat into the dry ingredients above:
-1/2 cup lowfat milk
-1/4 cup light vegetable oil
-1 tsp vanilla extract
-1/3 cup chocolate chips
5. spoon batter evenly into prepared pan
6. in a small bowl, stir together, then spread evenly on top of the batter:
-2/3 cup granulated sugar
-2 Tbsp unsweetened cocoa
7. pour over cake. Do not stir: 1 cup boiling water
8. bake 30 minutes or until the top looks crisp and a cake tester comes out clean. Serve warm, spooned from the pan, topped with low-fat vanilla yogurt or heavy cream.
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