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Ingredients
| cake flour: 1 cup |
| baking powder: 1 1/2 tsp |
| baking soda: 1/2 tsp |
| granulated sugar: 1/2 cup |
| unsweetened cocoa powder (sifted): 2 Tbl |
| instant espresso powder: 1 Tbl |
| nonfat canned evaporated milk: 1/2 cup |
| vegetable oil: 1/4 cup |
| vanilla extract: 1 tsp |
| dark brown sugar (packed): 1/2 cup (firmly packed) |
| unsweetened cocoa powder (sifted): 3 Tbl |
| instant espresso powder: 2 tsp |
| water: 1 cup (boiling) |
Chocolate Espresso Pudding Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
1 serving(s)
Tags
- Combine first 6 ingredients in a bowl; stir well. Combine milk, oil and vanilla; add to dry ingredients and stir. Spoon into an 8-inch square pan.
- Combine brown sugar, 3 Tbsp cocoa and 2 tsp espresso powder. Sprinkle over batter. Pour water over batter. DO NOT STIR.
- Bake @ 350 degrees for 30 minutes or until cake springs back when touched. Serve warm.