Saucy Mocha PuddingBoth my grandmother and mother made this dessert. I have five children, though (four grandchildren…
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 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
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.