Saucy Mocha Pudding Recipe
Saucy Mocha Pudding Recipe photo by Taste of Home

Saucy Mocha Pudding Recipe

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Both my grandmother and mother made this dessert. I have five children, though (four grandchildren now also)—when my turn at the recipe came, I learned it was best to double it! We've eaten Saucy Mocha Pudding with ice cream and whipped cream, but it's scrumptious just plain. It's very easy to prepare. So don't wait for a special occasion to try sweetness any meal.
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:9 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 9 servings


  • 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

Nutritional Facts

1 serving (1 piece) equals 278 calories, 8 g fat (5 g saturated fat), 43 mg cholesterol, 218 mg sodium, 50 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a saucepan, combine the sugars and cocoa. Stir in coffee; keep warm over low heat. For cake, in a 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.
  2. 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.
Originally published as Saucy Mocha Pudding in Country Woman May/June 1991, p31

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Reviewed Sep. 17, 2009

"[quote user="pilylons"] I do not want to have coffee in any of my foods, is there a substute for it??

Well, the coffee is what makes it mocha, but if you really don't want to use it, you could just use water. You might need to increase the cocoa a bit, though, to make up for the flavor lost. I'd make it and then taste before adding any extra."

Reviewed Sep. 17, 2009

"I do not want to have coffee in any of my foods, is there a substute for it??"

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