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Saucy Mocha Pudding

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.
  • Total Time
    Prep: 20 min. Bake: 45 min.
  • Makes
    about 9 servings

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

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