MOCHA CAPPUCCINO PUDDING CAKE
Betty Crocker's Heart Healthy Cookbook shares a recipe! Coffee and chocolate, pudding and cake, all in one delicious low-fat dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. 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. Stir in 1/2 cup milk, butter and vanilla until well blended. Spread in ungreased square pan, 9x9x2 inches.
- Mix remaining 1 cup sugar, remaining 2 tablespoons cocoa and 1 teaspoon espresso coffee in small bowl; sprinkle evenly over cake batter. Pour 1 1/2 cups very warm milk over sugar mixture.
- Place sheet of foil or cookie sheet on lower oven rack under cake to catch any spills. Bake cake 35 to 45 minutes or until center is set and firm to the touch. Spoon warm cake into dessert dishes.
Nutrition Facts : Calories 220, Carbohydrate 46 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 31 g, TransFat 0 g
MOCHA CAKE V
This is a recipe I received for my wedding. It is so easy to make and I received rave reviews about it.
Provided by PIANOJEN8
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 55m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in oil, sour cream and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the coffee liqueur and chocolate chips.
- Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Spread with Chocolate Glaze.
- For Chocolate Glaze: In a saucepan, melt together the butter and chocolate chips, stirring frequently. Cool slightly, then quickly spoon over cake.
Nutrition Facts : Calories 567.8 calories, Carbohydrate 68.6 g, Cholesterol 91.7 mg, Fat 28.8 g, Fiber 1.8 g, Protein 6.4 g, SaturatedFat 10.9 g, Sodium 540.9 mg, Sugar 46.1 g
MOCHA FUDGE PUDDING CAKE
Don't let the list of ingredients keep you from trying this recipe. It's actually pretty quick to throw together, and fairly simple. This recipe can easily be doubled and baked in a 9x13 pan if you need 12-16 servings, which is what I usually do. You can serve it with a scoop of ice cream or sorbet if you'd like.
Provided by Annisette
Categories Dessert
Time 1h
Yield 1 9x9 pan, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F degrees.
- Mix first 8 ingredients together in bowl, and place in greased 9x9 baking pan.
- Mix together 1/2 cup sugar, 1/2 cup brown sugar, and 1/4 cup cocoa. Pour mixture on top of the batter in the pan, using a spoon to spread it evenly.
- In a small bowl, mix together 1 cup hot water, and 1 tablespoon instant coffee. Stir to dissolve coffee. Add 1 tablespoon butter. Stir until butter is completely melted. Pour mixture over the cake batter.
- Bake for about 45 minutes, or until cake is done (it should spring back when touched).
- Let cool for about 30 minutes. When ready to serve, cut into squares and spoon some of the chocolate pudding over the top of each serving.
Nutrition Facts : Calories 648.5, Fat 16.7, SaturatedFat 9.9, Cholesterol 42.4, Sodium 457.1, Carbohydrate 121, Fiber 2.6, Sugar 89.1, Protein 6.3
MOCHA PUDDING CAKES
These mouthwatering mini cakes make the perfect treat for a twosome. My mom used to make these when I was a little girl. Now I whip them up for a speedy dessert. -Debora Simmons, Eglon, West Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the milk, butter and vanilla until smooth. Spoon into two 4-oz. ramekins coated with cooking spray. , Combine brown sugar and cocoa; sprinkle over batter. Combine coffee and water; pour over topping. Bake at 350° for 15-20 minutes or until a knife inserted in the center comes out clean. Serve warm or at room temperature, with whipped topping if desired.
Nutrition Facts : Calories 227 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 294mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
MOLTEN MOCHA CAKE
When I first made my decadent slow-cooker chocolate cake, my husband's and daughter's expressions said it all. She says it's one of her favorites. Later, I brought one of these to our next-door neighbors. Their teenage son, who answered the door, ate the whole thing without telling anyone else about it! -Aimee Fortney, Fairview, Tennessee
Provided by Taste of Home
Categories Desserts
Time 2h40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Whisk together first four ingredients. In another bowl, whisk together flour, cocoa, coffee granules and salt; gradually beat into egg mixture. Transfer to a greased 1-1/2-qt. slow cooker., Cook, covered, on low until a toothpick inserted in center comes out with moist crumbs, 2-1/2 to 3 hours. Serve warm. If desired, serve with ice cream and raspberries.
Nutrition Facts : Calories 482 calories, Fat 19g fat (11g saturated fat), Cholesterol 165mg cholesterol, Sodium 269mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 2g fiber), Protein 8g protein.
MOCHA PUDDING CAKE
I got this recipe off of MSN Delish. This is super easy. My family loved it! It is very rich and chocolatey. Excellent with a scoop of vanilla ice cream!
Provided by Marie Everson
Categories Cakes
Time 2h40m
Number Of Ingredients 10
Steps:
- 1. 1.Stir together all ingredients except ice cream in a large bowl. Pour into a lightly greased 3-quart slow cooker. 2.Cover and cook on LOW 2 to 2 1/2 hours or until set around the edges but still soft in the center. Let stand, covered, 30 minutes. Serve warm with ice cream, if desired.
PRESSURE COOKER MOLTEN MOCHA CAKE
When I first made my decadent chocolate cake, my husband's and daughter's expressions said it all. She says it's one of her "most favorites." Later, I took one of these to our next-door neighbors. Their teenage son, who answered the door, ate the whole thing without telling anyone else about it! -Aimee Fortney, Fairview, Tennessee
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Pour water into a 6-qt. electric pressure cooker. In a large bowl, beat eggs, sugar, butter and vanilla until blended. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into egg mixture. , Transfer to a greased 1-1/2-qt. baking dish. Cover loosely with foil to prevent moisture from getting into dish. Place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. , When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. A toothpick should come out with moist crumbs. If desired, serve warm cake with berries and ice cream.
Nutrition Facts : Calories 723 calories, Fat 29g fat (16g saturated fat), Cholesterol 247mg cholesterol, Sodium 403mg sodium, Carbohydrate 107g carbohydrate (76g sugars, Fiber 3g fiber), Protein 12g protein.
SLOW-COOKER CHOCOLATE LAVA CAKE
Everyone who tries this dessert falls in love with it. Using a slow cooker liner makes cleanup a breeze. -Latona Dwyer, Palm Beach Gardens, Florida
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 4-qt. slow cooker., In another bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes. Spoon over cake batter; sprinkle with chocolate chips. Cover and cook on high for 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs. Serve warm.
Nutrition Facts : Calories 215 calories, Fat 10g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 254mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE MOCHA WALNUT PUDDING CAKE
This cake is a cinch to make and will surely please any chocoholic or coffee addict. Serve with vanilla or coffee ice cream. The more the cake cools, the thicker the pudding will get. From Washington, DC pastry chef Peter Brett.
Provided by Chef Kate
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Lightly grease a 9-inch cake pan and set aside.
- For the batter: In a large bowl, sift together the flour, baking powder, salt, sugar and cocoa powder. Add the walnuts. Set aside.
- In a medium saucepan over medium heat, combine the milk, butter and chopped chocolate, stirring until the butter and chocolate have just melted.
- Remove from the heat, then add the chocolate mixture to the dry ingredients, add the vanilla extract and egg and mix thoroughly to combine. Pour the batter into the prepared cake pan.
- For the topping: In a small saucepan over high heat, combine the sugar, brown sugar, cocoa powder and coffee, and bring it to a boil while whisking constantly until the mixture is smooth.
- Pour the liquid over the cake batter.
- Bake for about 30 minutes, or until the cake is set in the middle; the pudding may be visible around the edges.
- Spoon the pudding cake into individual bowls and serve warm.
Nutrition Facts : Calories 363.8, Fat 16.7, SaturatedFat 7.6, Cholesterol 43.8, Sodium 188.8, Carbohydrate 54.5, Fiber 4.8, Sugar 34.4, Protein 6.6
MOCHA PUDDING CAKE
Make and share this Mocha Pudding Cake recipe from Food.com.
Provided by TishT
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour, baking powder, salt, 2/3 cup sugar, 4 T cocoa, and coffee granules in a large bowl.
- Combine milk, oil, and vanilla; add to dry ingredients, stirring well.
- Spoon batter into an 8" square pan coated with cooking spray.
- Combine remaining 1/3 cup sugar and 2 Tbs cocoa.
- Sprinkle over batter.
- Pour boiling water over batter (DO NOT STIR).
- Bake at 350F for 30 minutes or until cake springs back when lightly touched in center.
- Serve warm, topped with ice cream.
Nutrition Facts : Calories 249.1, Fat 6.9, SaturatedFat 1.9, Cholesterol 9.6, Sodium 177.6, Carbohydrate 44.6, Fiber 1.7, Sugar 30.4, Protein 4.3
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