Mocha Pudding Cake

[April B.]

Mocha Pudding Cake
Servings: 8 to 10

Nonstick cooking spray
1 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free mik
1/2 cup applesauce
1 teaspoon vanilla
1 3/4 cup hot water
3/4 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 teaspoon instant coffee crystals
Nonfat frozen yogurt (optional)

1. Lightly coat an 8x8x2 inch baking pan with cooking spray; set aide. In a large bowl combine the flour, granulated sugar, 1/4 cup cocoa powder, the baking powder, and salt. Stir in milk, applesauce, and vanilla until well combined. Spread batter in the prepared baking pan.

2. In a medium bowl combine the hot water, brown sugar, 1/4 cup cocoa powder, and the coffee crystals. Carefully pour the coffee mixture over the cake batter.

3. Bake in a 350 degree oven about 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool slightly on a wire rack. Spoon the warm cake and pudding into dessert dishes. If desired, serve with frozen yogurt.

Per serving: Calories 242; Fat 1 g (sat 0 g); Sodium 264 mg.; Protein 3 g; Carbohydrates 56 g; Fiber 1 g; Cholesterol 0 mg;