3 cups white sugar
1 1/2 cups instant coffee powder
2 3/4 cups milk
1 teaspoon vanilla extract
3 egg whites
2 teaspoons lemon zest
3/4 teaspoon salt
1 tablespoon distilled white vinegar
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 tablespoon lemon zest
1 cup butter, melted
2 cups milk
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 cup evaporated milk
1 teaspoon lemon zest
In a large bowl, beat together sugar, instant coffee, milk, vanilla and egg whites. Mix together lemon zest and salt. Fold in vinegar, flour, baking soda, baking powder and salt. Pour into a large glass or metal bowl. Chill 8 hours in refrigerator.
Preheat oven to 400 degrees F (200 degrees C).
In a small saucepan, combine sugar mixture with lemon zest, salt and distilled white vinegar. Stir and blend. Beat egg whites into sugar mixture along with lemon zest. Dip into egg whites, then dredge in flour mixture. Drop chocolate pudding mixture into egg whites and dredge in remaining flour mixture. Spread pudding over bottom of greased and floured 9 inch pan.
Bake in preheated oven until top is golden and pudding springs back when touched, about 40 minutes.
I made this for a baby shower. It turned out okay but without the spinach or walnuts. I.e. not very appetizing. Next time I might put some in the crockpot. ;o)
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