Saucy Mocha Pudding Recipe

5 2 1
Saucy Mocha Pudding Recipe
Saucy Mocha Pudding Recipe photo by Taste of Home
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Saucy Mocha Pudding Recipe

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5 2 1
Publisher Photo
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 it...it sweetness any meal.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 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 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup whole milk
  • Fresh raspberries and mint, optional

Directions

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.
Bake at 350° for 45-50 minutes or until a toothpick inserted in 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

Nutritional Facts

1 piece: 278 calories, 8g fat (5g saturated fat), 43mg cholesterol, 218mg sodium, 50g carbohydrate (38g sugars, 1g fiber), 3g protein.

  • 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 large egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup whole milk
  • Fresh raspberries and mint, optional
  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 in 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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MY REVIEW
bratnella_NM User ID: 103649 12244
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??

[/quote]
 
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."

MY REVIEW
pilylons User ID: 1919769 12238
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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