Mocha Pudding Cakes Recipe

By Bailey1_

Ingredients

• TOPPING:
• 1/4 cup all-purpose flour
• 3 tablespoons sugar
• 1-1/2 teaspoons HERSHEY®’S Cocoa
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 3 tablespoons 2% milk
• 1-1/2 teaspoons butter, melted
• 1/4 teaspoon vanilla extract
• 2 tablespoons brown sugar
• 1-1/2 teaspoons HERSHEY®’S Cocoa
• 3 tablespoons hot brewed coffee
• 1 tablespoon hot water
• Whipped topping, optional

Preparation

Step 1

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 near the center comes out clean. Serve warm or at room temperature with whipped topping if desired. Yield: 2 servings.