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Mocha Pudding Cakes

 Mocha Pudding Cakes
These mouthwatering mini cakes from Eglon, West Virginia’s Debora Simmons make the perfect treat for a twosome. “My mom used to make these when I was a little girl,” Debbie recalls. “Now I whip them up for a speedy dessert.”—Debora Simmons, Eglon, West Virginia
2 ServingsPrep/Total Time: 30 min.


  • 1/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1-1/2 teaspoons baking cocoa
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 tablespoons 2% milk
  • 1-1/2 teaspoons butter, melted
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 2 tablespoons brown sugar
  • 1-1/2 teaspoons baking cocoa
  • 3 tablespoons hot brewed coffee
  • 1 tablespoon hot water
  • Whipped topping, optional


  • In a small bowl, combine the flour, sugar, cocoa, baking powder and
  • salt. Stir in the milk, butter and vanilla until smooth. Spoon into
  • two 4-oz. ramekins coated with cooking spray.
  • Combine brown sugar and cocoa; sprinkle over batter. Combine coffee
  • and water; pour over topping. Bake at 350° for 15-20 minutes or
  • until a knife inserted near the center comes out clean. Serve warm
  • or at room temperature with whipped topping if desired. Yield: 2
  • servings.

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Mocha Pudding Cakes (continued)

Nutritional Facts: 1 serving (calculated without whipped topping) equals 227 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 294 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.