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    Chocolate-Espresso Pudding Cake


    Source of Recipe


    WW Message Boards - Flearoy

    Recipe Introduction


    By magic this dessert seperates into 2 layers, one is a warm fudgy pudding on the bottom the other is a moist cake on the top.

    List of Ingredients




    BATTER:
    1 c. cake flour or all purpose flour
    1/2 c. packed light rown sugar
    1/4 c. unsweetened cocoa powder
    1/4 tsp. baking powder
    1/4 tst. baking soda
    1/4 tsp. salt
    1/2 c. low-fat (1%) milk
    1 tbsp. unsalted butter, melted
    1 tsp. vanilla extract

    TOPPING:
    3/4 c. granulated sugar
    1/4 c. unsweetened cocoa powder
    2-3/4 c. hot water
    1/2 tsp.instant espresso powder

    Recipe



    1. To prepare the batter, combine the flour, borwn sugar, cocoa powder, baking soda, and salt in a medium bowl. Stir in the milk, melted butter and vanilla until blended. Spoon the batter into a 4-quart slow cooker.

    2. To prepare the topping, combine the granulated sugar, and cocoa in a small bowl. Sprinkle evenly over the batter. Combine the hot water and espresso powder in a liquid measure. Carefully pour over the cocoa-sugar mixture; DO NOT STIR.

    3. Cover adn cook until a toothpick inserted in the center of the pudding comes out clean. 1 3/4-2 hours on high.
    Serve warm.


    serves 8
    per serving=1/2 cup
    206 cal, 2 g. fat, 2 g. fiber.
    4pts/ erving

 

 

 

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