Sunday, February 10, 2008

Switcheroo Cake


1.25 cups all-purpose flour
.75 cup sugar
2 tablespoons unsweetened cocoa
1 tablespoon instant espresso powder (or 2tbs regular instant coffee)
1.5 teaspoons baking powder
.5 teaspoon salt
.5 cup skim milk (or some 2% and water)
2 tablespoons margarine or butter, melted
1 teaspoon vanilla

1 cup sugar
2 tablespoons unsweetened cocoa
1 teaspoon instant espresso-ish powder
1.5 cups skim-ish milk heated to 120 to 130 degrees F (or, eh...slightly too warm to want to stick your finger in)

1. Preheat 350 degrees F. In medium bowl, combine flour, sugar, cocoa, espresso, baking powder and salt; mix well. Add all remaining cake ingredients; mix until blended. Spread in ungreased 9-in square pan(Or, um, whatever you have-ish). (what it doesn't say is the batter is thick, more like a moist sticky cookie batter than flowing cake, just try to spread it pretty evenly-ish)

2. In small bowl, combine all pudding ingredients except milk; mix well. Sprinkle evenly over cake batter. (NOW you can gently push on the batter to get it really even, without losing cake batter to a spoon or your hands) Pour hot milk over sugar mixture.

3. Bake at 350 degrees for 35-45 min or until center is set and firm to the touch. If desired, place foil or cookie sheet on lower over rack under cake to catch any spills.

So here's the magic: you just put the cake batter on bottom, and the pudding mix, and then the warm milk. Through the work of magic elves in your oven (no peeking, they get scared!), the finished product will be pudding with cake on top. You heard me *clicky clacky*, THE CAKE ROSE TO THE TOP.

Thanks to Sarah for sending me the recipe.

The end.

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