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Cappuccino Pudding Cake
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Submitted by:
Jimmy |
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Pudding cake flavored with instant cappuccino mix |
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INGREDIENTS:
- 1 cup(s) , Flour
- 2/3 cup(s) , Sugar
- 2 tablespoon(s) , Unsweetened Cocoa
- 2 teaspoon(s) , Baking Powder
- 1/4 teaspoon(s) , Salt
- 1/2 cup(s) , Evaporated Skim Milk
- 1 teaspoon(s) , Vegetable Oil
- 1 teaspoon(s) , Vanilla Extract
- 1/4 cup(s) , Semi Sweet Chocolate Morsels
- 1 cup(s) , Dark Brown Sugar Firmly Packed
- 1/4 cup(s) , Unsweetened Cocoa
- 1 3/4 cup(s) , Hot Water
- 1/4 cup(s) , Instant Cappuccino Mix
- 9 tablespoon(s) , Frozen Vanilla Yogurt
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| Instructions: |
Preheat oven to 350° F.
Combine first 5 ingredients in a 9-inch square baking pan, and stir well. Add milk, oil, and vanilla, stirring until smooth. Stir in chocolate morsels.
Combine brown sugar and 1/4 cup cocoa; sprinkle over batter. Combine water and coffee mix, stirring to dissolve. Pour coffee mixture over batter; do not stir.
Bake at 350° F. for 40 minutes or until cake springs back when touched lightly in center. Serve warm with 1 tablespoon frozen yogurt. |
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