Chocolate-Toffee Pudding Cake |
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Prep Time: 11 Minutes Cook Time: 35 Minutes |
Ready In: 46 Minutes Servings: 9 |
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This decadent chocolate dessert forms two layers as it bakes: a rich, creamy pudding on the bottom and a tender cake layer on the top. Ingredients:
1 cup all-purpose flour |
2/3 cup granulated sugar |
1/4 cup unsweetened cocoa |
1 tablespoon instant coffee granules |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup 1% low-fat milk |
2 tablespoons vegetable oil |
1 teaspoon vanilla extract |
cooking spray |
2/3 cup packed light brown sugar |
2 tablespoons unsweetened cocoa |
1 cup hot water |
1/2 cup almond toffee bits |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a bowl. Add milk, oil, and vanilla, stirring just until combined.
3. Pour batter into an 8-inch square baking pan coated with cooking spray. Combine brown sugar and 2 tablespoons cocoa in a small bowl; sprinkle evenly over batter. Pour hot water over batter (do not stir).
4. Bake at 350° for 35 minutes. Remove from oven; sprinkle with toffee bits. Let stand 15 minutes. Serve warm.
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