You have to try this “Mocha Cappuccino Pudding Cake,” it’s great! I made this recipe a few years ago and it’s well worth it. It’s really simple to make and you bake it in a 9 inch square pan. First mix all the cake ingredients, then you mix until well blended. That’s when you mix the pudding ingredients, sprinkle evenly over the cake batter. Then pour the hot milk over the sugar mixture. Then bake and serve the warm cake with frozen yogurt or frozen sliced fruit.

Here is what you’ll need to make Mocha Cappuchino Pudding Cake:

1 1/4 cups all-purpose flour
3/4 cup sugar
2 tablespoons unsweetened baking cocoa
1 tablespoon instant espresso coffee (dry)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free (skim) milk
2 tablespoons butter or margarine, melted
1 teaspoon vanilla

1 cup sugar
2 tablespoons unsweetened baking cocoa
1 teaspoon instant espresso coffee (dry)
1 1/2 cups very warm fat-free (skim) milk (120°F to 130°F)
Fat-free frozen yogurt, if desired Fresh or frozen raspberries, if desired

Try this cake out for yourself whenever you need a quick boost! For the full instructions, head over to  Enjoy!