Chocolate Cappuccino Pudding Cake
Lake Austin Spa Resort (Texas)

1 ½ teaspoons baking powder
1 cup flour
½ cup sugar
2 tablespoons baking cocoa
¼ teaspoon salt
½ cup evaporated skim milk
1 teaspoon canola oil
1 teaspoon pure vanilla extract
1 egg white
¼ cup semisweet chocolate morsels, melted
1 cup packed brown sugar
¼ cup baking cocoa
1 ¾ cups hot water
¼ cup instant cappuccino mix (2 envelopes)

Combine the baking powder, flour, sugar, 2 tablespoons baking cocoa and salt in a large bowl. Mix the evaporated milk, canola oil, vanilla and egg white in a separate bowl. Whisk the liquid ingredients into the dry ingredients. Stir in the chocolate. Spray a 4 x 6-inch baking pan with nonstick cooking spray, then dust with flour. Spread the chocolate batter in the pan. Mix the brown sugar and ¼ cup baking cocoa in a bowl. Sprinkle over the cake batter. Do not stir. Bake at 350 degrees for 1 hour or until the top springs back when touched. Serve warm in soup cups with a dollop of fat-free or low-fat frozen vanilla yogurt.

Yield: 9 servings

Nutrients Per Serving: Cal 286 ; Prot 4 g: Carbo 60 g: Fat 4 g; 13% Cal from Fat; Sod 244 mg

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