Chocolate Espresso Pudding Cake

This is such a rich cake, you'll have a hard time believing that it's low fat. There is no oil or eggs in the recipe, just 2 tbsp. of butter. You'll make this cake over and over , it's so easy. Serve it warm topped with fat free vanilla ice cream or fat free whipped topping.

Chocolate Espresso Pudding Cake

Cake:
1 1/4 cups all-purpose flour
3/4 cup sugar
2 Tbsp. unsweetened baking cocoa
1 Tbsp. instant espresso coffee
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup skim milk
2 Tbsp. butter, melted
1 tsp. vanilla
Pudding:
1 cup sugar
2 Tbsp. unsweetened baking cocoa
1 tsp. instant espresso coffee
1 1/2 cups warm skim milk (120 to 130 degrees)

Heat oven to 350 degrees. In medium bowl, mix flour, 3/4 cups sugar, 2 tablespoons cocoa, 1 tablespoon espresso, baking powder and salt. Stir in milk, melted butter and vanilla until well blended. Spread in ungreased 9-inch square pan. In small bowl, mix all pudding ingredients except milk; sprinkle evenly over cake batter. Pour very warm milk over sugar mixture. Bake 35 to 45 minutes or until center is set and firm to the touch. To serve , spoon warm cake into dessert dishes.