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Nancy's Kitchen - Tried and Tested Recipes
Mocha Fudge Pudding Cake


I've made similar pudding cakes before, but not with hot coffee, so found this to be a interesting twist to a old favorite. This is a rich and delicious dessert for a true chocoholic.

Mocha Fudge Pudding Cake

1 cup flour
1-1/2 cups packed brown sugar, divided
1/2 cup unsweetened baking cocoa, divided
2 tsp. baking powder
1 cup heavy cream
2 tsp. vanilla extract
1-1/4 cups very hot coffee

In mixing bowl, stir together the flour, 3/4 cup brown sugar, 1/4 cup cocoa and baking powder. Stir in the cream and vanilla to make a stiff batter. Spread into bottom of a buttered 9 inch square baking dish. In small bowl, mix together the remaining 3/4 cup brown sugar and 1/4 cup
cocoa. Sprinkle evenly over batter. Pour hot coffee over the batter.

Do NOT stir! Bake at 375º for about 30 minutes until sauce is bubbling up through the cake batter. Let cool slightly and serve warm, or at room temperature with whipped topping or vanilla ice cream.
Serves 8.

NOTE: I used whipping cream in the batter, but could probably use half & half.This dessert will be cake-like on the top and a fudgy pudding on the bottom. When served warm, it will be like a chocolate sauce, and like the consistency of pudding at room temperature.
Judy (in Alaska)


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