Printable | Taste of Home

Saucy Mocha Pudding

1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup baking cocoa
1-1/2 cups strong brewed coffee
CAKE:
1/3 cup butter, softened
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
Fresh raspberries and mint, optional

In a saucepan, combine the sugars and cocoa. Stir in coffee; keep warm over low
heat. For cake, in a mixing bowl, cream butter and sugar, until light and fluffy.
Beat in egg and vanilla. Combine the flour, baking powder and salt; add
alternately with milk, beating well after each addition. Spread into a greased
8-in. square baking pan. Pour mocha sauce slowly over the batter. Do not stir.

Printed from tasteofhome.com Jul 5, 2008

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Saucy Mocha Pudding cont.

Bake at 350° for 45-50 minutes or until a toothpick inserted near the center
comes out clean. When finished, the cake will float in the hot mocha sauce.
Garnish with raspberries and mint if desired.

Yield: about 9 servings.