Cocoa Pudding Cake
Minutes Prep time: 15
Minutes Total time: 55
Servings: 9
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 55
Servings: 9
Difficulty: easy
1 cup all-purpose flour
1/2 cup granulated sugar
1/3 cup unsweetened cocoa powder
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup reduced fat (2%) milk
2 tablespoons canola oil
1 teaspoon vanilla extract
3 envelopes (0.55 oz each) Swiss Miss® Sensible Sweets™ No Sugar Added Hot Cocoa Mix
1-1/4 cups boiling water
Reddi-wip® Fat Free Dairy Whipped Topping
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 177 mg | 18% |
Carbohydrate | 28 g | 9% |
Cholesterol | 2 mg | 1% |
Total Fat | 4 g | 7% |
Iron | 1 mg | 8% |
Calories | 160 kcal | 8% |
Sodium | 207 mg | 9% |
Protein | 3 g | 7% |
Saturated Fat | 1 g | 5% |
Sugars | 15 g | 1% |
Vitamin C | 0 |
Preheat oven to 350°F. Combine flour, sugar, cocoa, baking powder and salt in large mixing bowl. Add milk, oil and vanilla; mix until blended and smooth.
Spoon batter into ungreased 8x8-inch glass baking dish. Place cocoa mix in medium bowl. Add boiling water; mix well. Pour evenly over batter. Bake 30 minutes or until wooden pick inserted near center comes out clean.
Cool cake 10 minutes. Serve warm with Reddi-wip.
Cocoa Pudding Cake