Recipe - Cappuccino Pudding Cake

1 cup Allpurpose flour
2/3 cup Sugar
2 tablespoon Unsweetened cocoa
2 teaspoon Baking powder
One fourth teaspoon Salt
One half cup Evaporated skim milk
1 teaspoon Vegetable oil
1 teaspoon Vanilla extract
One fourth cup Semisweet chocolate morsels
1 cup Firmly packed dark brown
sugar
One fourth cup Unsweetened cocoa
1 Three fourths cup Hot water
2 Envelopes; (.77 oz) instant
cappuccino coffee mix or
other instant flavored
coffee mix
One half cup Plus 1 tablespoon frozen
vanilla yogurt

From: Penney Wilfort penneyw@pe.net

1. Preheat oven to 350.

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

3. Combine brown sugar and One fourth 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 recipeludigest by jeryder@juno.com on Mar 28, 1998