Title: Chocolate-Espresso Pudding Cake
Categories: Not Blank
Yield: 9 Servings

1	c	All-purpose flour
3/4	c	Sugar
2	tb	Unsweetened cocoa powder
1	tb	Instant espresso granules, * see note
1 1/2	ts	Baking powder
1/4	ts	Salt
1/2	c	Skim milk
2	tb	Butter or margarine, melted
1	ts	Vanilla
1	c	Sugar
2	tb	Unsweetened cocoa
1	ts	Instant espresso granules
1 1/2	c	Very warm skim milk (120-130 degrees)
		Additional unsweetened cocoa
		Powdered sugar

Preheat oven to 350. Combine first 6 ingredients in a 9-inch square baking pan, and stir well. Add 1/2 cup skim milk, margarine, and vanilla, stir until smooth.

Combine 1 cup sugar, 2 tbsp cocoa, and 1 tsp espresso granules; sprinkle over batter (do not stir). Pour very warm milk over sugar mixture (do not stir). Bake at 350 for 35 minutes or until cake springs back when lightly touched in center. Sift additional cocoa and powdered sugar over each serving, if desired.

MC Formatting by taillon@access.mountain.net

Per serving:

1B, 1FA, 120C

Cals - 257 11%ff Fat - 3.1g carb - 53.9g Fib - .4g

NOTES : If you can't find instant espresso granules, use instant coffee granules and just double the amount.

Recipe by: Weight Watchers - Jan/Feb '97

By The Taillons on Feb 22, 1997.

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