It is delicious! When you really want to indulge, make the Chocolate Candy Cake. Prepare to forget out counting calories and just enjoy these treats!
MOCHA CAPPUCCINO PUDDING CAKE
CAKE:
1 1/4 cups all-purpose flour
3/4 cup sugar
2 tbsp unsweetened cocoa
1 tbsp instant espresso powder
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup skim milk
2 tbsp butter, melted
1 tsp vanilla whipped cream for garnish, if desired
PUDDING:
1 cup sugar
2 tbsp unsweetened cocoa
1 tsp instant espresso powder
1 1/2 cups low-fat milk heated to 120 to 130 degrees
Preheat oven to 350 degrees.
In a medium bowl combine the flour, 3/4 cup sugar, 2 tablespoons cocoa, 1 tablespooon espresso powder, baking powder, and salt, mixing together until well blended. Spread the mixture over the bottom of an ungreased 9-inch square baking pan.
In a small bowl combine all the pudding ingredients except the milk and mix well. Sprinkle evenly over cake batter then pour the hot milk over the sugar mixture.
Bake cake at 350 degrees for 35 to 45 minutes or until center is set and firm to the touch.
Place a cookie sheet or foil on the lower oven rack to cake any spills.
To serve, spoon the warm cake into dessert dishes. Add a dollop of whipped cream for garnish, if desired. Pillsbury+011.JPG
Yield: 9 servings
CHOCOLATE CANDY CAKE
When you really want to indulge your chocolate craving, especially if you love caramel, you need to make this cake!
1 pkg German Chocolate Cake mix
1 large carton frozen whipped topping, thawed
1 squeeze bottle of caramel ice cream topping
Twix candy bars Milky Way or Snickers (Your preference) candy bars
Make and bake the cake mix following the box instructions for a 9 x 13-inch cake. Remove cake from oven and poke holes all over the cake with a fork. Squeeze the caramel topping over the cake while it is still hot. Allow cake to cool completely.
Spread the whipped topping over the entire cake. Chop or break up the candy bars into small pieces and sprinkle over the whipped topping. Keep cake in refrigerator until serving time. Also refrigerate any leftovers.
Enjoy!
MOCHA CAPPUCCINO PUDDING CAKE
CAKE:
1 1/4 cups all-purpose flour
3/4 cup sugar
2 tbsp unsweetened cocoa
1 tbsp instant espresso powder
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup skim milk
2 tbsp butter, melted
1 tsp vanilla whipped cream for garnish, if desired
PUDDING:
1 cup sugar
2 tbsp unsweetened cocoa
1 tsp instant espresso powder
1 1/2 cups low-fat milk heated to 120 to 130 degrees
Preheat oven to 350 degrees.
In a medium bowl combine the flour, 3/4 cup sugar, 2 tablespoons cocoa, 1 tablespooon espresso powder, baking powder, and salt, mixing together until well blended. Spread the mixture over the bottom of an ungreased 9-inch square baking pan.
In a small bowl combine all the pudding ingredients except the milk and mix well. Sprinkle evenly over cake batter then pour the hot milk over the sugar mixture.
Bake cake at 350 degrees for 35 to 45 minutes or until center is set and firm to the touch.
Place a cookie sheet or foil on the lower oven rack to cake any spills.
To serve, spoon the warm cake into dessert dishes. Add a dollop of whipped cream for garnish, if desired. Pillsbury+011.JPG
Yield: 9 servings
CHOCOLATE CANDY CAKE
When you really want to indulge your chocolate craving, especially if you love caramel, you need to make this cake!
1 pkg German Chocolate Cake mix
1 large carton frozen whipped topping, thawed
1 squeeze bottle of caramel ice cream topping
Twix candy bars Milky Way or Snickers (Your preference) candy bars
Make and bake the cake mix following the box instructions for a 9 x 13-inch cake. Remove cake from oven and poke holes all over the cake with a fork. Squeeze the caramel topping over the cake while it is still hot. Allow cake to cool completely.
Spread the whipped topping over the entire cake. Chop or break up the candy bars into small pieces and sprinkle over the whipped topping. Keep cake in refrigerator until serving time. Also refrigerate any leftovers.
Enjoy!
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