Chocolate Espresso Pudding Cake Recipes

CHOCOLATE ESPRESSO PUDDING CAKE

Chocolate Espresso Pudding Cake image

From Cooking Light's 1994 Annual Cookbook. This is baked in an 8" square pan and is very easy to make. The "pudding" texture is created by pouring hot liquid over the batter just before baking. Just don't stir the liquid into the batter!

Provided by the_cookie_lady

Categories Dessert

Time 45m

Yield 1 cake, 9 serving(s)

Number Of Ingredients 13

Ingredients

1 cup sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup sugar
2 tablespoons unsweetened cocoa
1 tablespoon instant espresso powder
1/2 cup evaporated skim milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup firmly packed dark brown sugar
3 tablespoons unsweetened cocoa
2 teaspoons instant espresso powder
1 cup boiling water

Steps:

Combine first 6 ingredients in a bowl; stir well. Combine milk, oil and vanilla; add to dry ingredients and stir. Spoon into an 8-inch square pan.
Combine brown sugar, 3 Tbsp cocoa and 2 tsp espresso powder. Sprinkle over batter. Pour water over batter. DO NOT STIR.
Bake @ 350 degrees for 30 minutes or until cake springs back when touched. Serve warm.

Nutrition Facts : Calories 219.8, Fat 6.6, SaturatedFat 1.1, Cholesterol 0.6, Sodium 153.4, Carbohydrate 38.8, Fiber 1.3, Sugar 24.6, Protein 3

EXPRESS CHOCOLATE ESPRESSO BUNDT CAKE

Express Chocolate Espresso Bundt Cake image

Make and share this Express Chocolate Espresso Bundt Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1 (18 ounce) box devil's food cake mix
1 (3 1/2 ounce) box instant chocolate pudding mix
4 eggs
1/2 cup strongly brewed coffee
1/2 cup vegetable oil
1 cup plain yogurt or 1 cup sour cream
1/4 cup cocoa powder
2 teaspoons instant espresso powder
3/4 cup powdered sugar
3 tablespoons strongly brewed coffee
2 teaspoons instant espresso powder

Steps:

Preheat oven to 350°; prepare 12-cup Bundt pan using butter and flour or Baker's Joy; set aside.
Add cake mix and pudding mix to a bowl; mix for 30 seconds on low speed.
Add the remaining ingredients; mix at medium speed for 4 minutes; pour batter into pan.
Bake for 50-60 minutes or until a pick comes out clean.
Let cool in pan for 10 minutes; then turn out onto a wire rack to cool completely.
The glaze: combine the powdered sugar, coffee, and espresso powder in a small bowl; beat until smooth.
If glaze is not pourable, add a bit more coffee; if it is too thin, add a little more powdered sugar.
Brush or spoon the glaze over the cake while it is still warm.

Nutrition Facts : Calories 438.3, Fat 22.1, SaturatedFat 4.5, Cholesterol 87.8, Sodium 603, Carbohydrate 57.7, Fiber 2.3, Sugar 34.8, Protein 7.1

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