By Prevention
The ingredients in this cake cause a layer
of cake to rise to the top as it bakes, leaving a pudding layer below.
When you serve the cake, invert it so that it has a natural "frosting."
Total Time:
Ingredients: 13 Count
Serving Size:
Ingredients
- 3/4 cup packed muscovado or dark brown sugar
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 teaspoon plus 2 tablespoons instant espresso powder
- teaspoon salt
- 1 cup whole wheat flour
- 1/4 cup nonfat dry milk
- 2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- 1/2 cup low-fat (1%) milk
- 1/4 cup extra-light olive oil
- 1 teaspoon vanilla extract
- 1 3/4 cups very hot water
Directions
Prep: 15 Minutes
Cook: 40 Minutes
- Preheat the oven to 350°F. In a small bowl, combine the brown sugar, 1/4 cup of the cocoa powder, 1/4 cup of the granulated sugar, 1 teaspoon of the espresso powder, and 1/8 teaspoon of the salt. Set the brown sugar mixture aside.
- In a medium bowl, combine the flour, powdered milk, the remaining 1/2 cup granulated sugar, remaining 2 tablespoons cocoa, remaining 2 tablespoons espresso, remaining 1/4 teaspoon salt, the baking powder, and the cinnamon.
- In a 1-cup measure, combine the liquid milk, oil, and vanilla. Stir the milk mixture into the flour mixture until well combined.
- Scrape the batter into an ungreased 9 x 9-inch baking pan and spread evenly. Sprinkle the reserved brown sugar mixture over the batter. Pour the hot water over. Bake for 40 minutes, or until the top is set and the mixture is bubbling.
- Serve warm or room temperature.
Nutritional Information
- Calories: 295kcal
- Calories From Fat: 73kcal
- Calories From Satfat: 15kcal
- Fat: 8g
- Total Sugars: 41g
- Carbohydrates: 55g
- Saturated Fat: 2g
- Cholesterol: 2mg
- Sodium: 259mg
- Protein: 4g
- Calcium: 146mg
- Dietary Fiber: 3g
- Folate Dfe: 10mcg
- Mono Fat: 5g
- Omega3 Fatty Acid: 0g
- Omega6 Fatty Acid: 1g
- Other: 11carbsg
- Poly Fat: 1g
- Soluble Fiber: 0g
