Mocha Cappuccino Pudding Cake

Coffee and chocolate, pudding and cake, all in one delicious low-fat dessert.

Mocha Cappuccino Pudding Cake


  • 1 1/4 cups Gold Medal® all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1/4 cup 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, melted, or canola or soybean oil
  • 1 teaspoon vanilla
  • 1 teaspoon instant espresso coffee (dry)
  • 1 1/2 cups very warm fat-free (skim) milk (120 degrees F to 130 degrees F)


  1. Heat oven to 350 degrees F.
  2. Mix flour, 3/4 cup of the sugar, 2 tablespoons of the cocoa, 1 tablespoon espresso coffee, the baking powder and salt in medium bowl.
  3. Stir in 1/2 cup milk, butter and vanilla until well blended.
  4. Spread in ungreased square pan, 9 x 9 x 2 inches.
  5. Mix remaining 1 cup sugar, remaining 2 tablespoons cocoa and 1 teaspoon espresso coffee in small bowl; sprinkle evenly over cake batter.
  6. Pour 1 1/2 cups very warm milk over sugar mixture.
  7. Place sheet of foil or cookie sheet on lower oven rack under cake to catch any spills.
  8. Bake cake for 35 to 45 minutes or until center is set and firm to the touch.
  9. Spoon warm cake into dessert dishes.

Prep: 10 min | Yield: 12 servings

Nutrition Information 1 Serving: Calories 220 (Calories from Fat 20), Total Fat 2 1/2g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 5mg; Sodium 190mg; Total Carbohydrate 46g (Dietary Fiber 1g, Sugars 31g), Protein 4g

Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 6%

Exchanges: 1 Starch; 2 Other Carbohydrate; 1/2 Fat

Carbohydrate Choices: 3

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker

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