Cappuccino Pudding Cake

1 cup all-purpose flour

2/3 cup sugar

2 tablespoons unsweetened cocoa

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup evaporated skim milk

1 teaspoon vegetable oil

1 teaspoon vanilla extract

1/4 cup semisweet chocolate morsels

1 cup firmly packed dark brown sugar

1/4 cup unsweetened cocoa

1 3/4 cups hot water

2 (.77-ounce) envelopes instant cappuccino coffee mix or 1/4 cup other instant flavored coffee mix

9 tablespoons frozen vanilla yogurt

Preheat oven to 350° F.

Combine first 5 ingredients in a 9-inch square baking pan, and stir well. Add milk, oil, and vanilla, stirring until smooth. Stir in chocolate morsels.

Combine brown sugar and 1/4 cup cocoa; sprinkle over batter. Combine water and coffee mix, stirring to dissolve. Pour coffee mixture over batter; do not stir.

Bake at 350° F. for 40 minutes or until cake springs back when touched lightly in center. Serve warm with 1 tablespoon frozen yogurt.

Yield: 9 servings