Recipe - Mocha Pudding Cake

Butterflavor no stick
cooking spray
1 1/3 cup Granulated sugar, divided
1 cup Unsifted allpurpose flour
One fourth teaspoon Salt
One half cup Unsweetened cocoa, divided
2 teaspoon Baking powder
pn Cinnamon
One fourth cup Canola oil
One half cup 1% lowfat milk
1 teaspoon Vanilla
2 teaspoon Espresso coffee powder or
regular or decaffeinated
coffee powder
1 cup Boiling water

Position a rack in the center of the oven and preheat it to 350'F.
Coat the baking pan with cooking spray.

In a large bowl, combine 2/3 cup of the sugar, the flour, salt, 1/4
cup of the cocoa, baking powder and cinnamon, and stir well to blend.
Whisk in the oil, milk and vanilla. The batter will be stiff. Scrape
the batter into the prepared pan and smooth the top.

In a small bowl, stir together the remaining 2/3 cup sugar and One fourth cup
cocoa. Sprinkle evenly over the cake batter. Dissolve the coffee
powder in the boiling water and pour it over the batter. Do not stir.

Bake for about 2530 minutes, or until the top of the cake looks
crisp and crackled, and a cake tester inserted in a "cakey" area
comes out clean. Cool on a wire rack for about 5 minutes. Serve warm
from this baking pan.

Nutritional analysis: 342 calories, 4 grams protein, 10 grams fat, 0.8
saturated fat, 64 grams carbohydrate, 215 milligrams sodium, 1
milligram cholesterol; calories from fat: 25 percent.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip