Recipe by Cooking Light magazine
"Tantalizing when served warm with your favorite coffee drink."
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unsweetened cocoa, divided
1 1/2 tablespoons
instant coffee granules
1% low-fat milk
1 1/8 cups
vanilla low-fat ice cream
This cake is incredible! It's really easy, and terrific warm from the oven with some light vanilla ice cream. I've made it several times, and it always satisfies the "chocolate beastie" within. ;-)
bloody awful. came out tasting like a dense unsweetened chocolate bread. there was no gooey center even though i baked it for 25 mins instead of the suggested 30. also i put in more sugar than it says but it was not sweet. bloody awful i say!
DELICIOUS. Made this for my roommate's birthday...served w/ Vanilla ice cream. Its so warm and gooey and tastes really sinful...but it's not! A MUST for chocolate & coffee lovers.
Very easy to make, but I thought it was lacking something... I think that next time I will add melted chocolate or chocolate chips to the mix or more sugar or something. I loved the texture of the cake so much that I'm not going to give up just yet!
As good as everyone says! I think the bit of ice cream is necessary because otherwise it would be overwhelmingly chocolately even for a chocoholic like me.
This is FABULOUS cake. Delicious, easy & quick to prepare and . . . just heavenly.
Quick and easy. I reduced the sugar to 2/3 cup. This cake is really only good when warm out of the oven. I thought it tasted horrible the next day. Really fake chocolate tasting.
I really wasn't impressed with this dish. I usually really like pudding cakes, but this one wasn't anything special. It tasted sort of burned, even though it definitely wasn't, the texture of the cake was off, and it stuck to your teeth. I don't think I'll be making this again.
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