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Mocha Pudding Cake
Source: dLife

A creamy spring-form cake with a ladyfinger crust.

Prep Time: 8 hours
Cook Time: 0 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 60.2
Total Carbs 10.0 g
Dietary Fiber 0.9 g
Sugars 4.0 g
Total Fat 1.3 g
Saturated Fat 0.7 g
Unsaturated Fat 0.1 g
Potassium 67.4 mg
Protein 2.2 g
Sodium 148.9 mg
Dietary Exchanges
1/2 Fat , 1/2 Fruits , 1/2 Milk , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Cut 10 ladyfingers in half, crosswise. Separate the cut pieces and place them cut side down, around the sides of an 8-inch springform pan. Split remaining ladyfingers and arrange cut side down on bottom of pan; set aside.
  2. Pour 1/2 cup milk into a food processor or blender. Add cream cheese cubes and process until smooth. Use a rubber spatula to scrape sides of blender container. Add remaining 1 cup of milk and process until smooth.
  3. Dissolve instant espresso in hot water. Add dissolved espresso, rum extract and pudding mix to cheese mixture. Process until smooth, scraping sides once or twice. Pour into a large bowl; stir in (thawed) whipped topping until well blended. Spoon onto crust; smooth top. Cover with plastic wrap, making sure wrap does not touch pudding. Chill until firm, 8 hours or overnight.
  4. When ready to serve, use a sharp knife to loosen dessert from sides of pan. Remove sides of pan and place pudding cake on serving plate. Sprinkle with cocoa and garnish each serving with a whole strawberry.

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