Recipe For Cooking Chocolate Espresso Pudding Cake

Toaster Oven Cakes :: Pudding Cake Recipes

1 C. sifted cake flour
1 1/2 tea. baking powder
1/2 tea. baking soda
1/2 C. sugar
2 Tbsp. unsweetened cocoa
1 Tbsp. instant espresso powder
1/2 C. evaporated skimmed milk
1/4 C. canola oil
1 tea. vanilla extract or flavoring
1/2 C. firmly packed dark brown sugar
3 Tbsp. unsweetened cocoa
2 tea. instant espresso powder
1 C. boiling water

Combine first 6 ingredients in a bowl; stir well. Combine milk, oil and vanilla extract or flavoring; add to dry ingredients and stir. Spoon into an 8-in. square pan. Combine brown sugar, cocoa and espresso powder. sprinkle over batter. Pour water over batter (do not stir). Bake at 350 degrees F for 30 min. or until cake springs back when touched.

Serve warm.