Mocha Pudding Cake

by Sean Coate

Servings: 6 servings

INGREDIENTS

Butter-flavored no stick cooking spray
1-1/3 cups granulated sugar, divided
1 cup all-purpose flour
1/4 tsp. salt
1/2 cup unsweetened cocoa (preferably Dutch-processed)
2 tsp. baking powder
Pinch cinnamon
1/4 cup canola oil
1/2 cup 1% milk
1 tsp. vanilla
2 tsp. espresso coffee powder OR regular or decaffeinated coffee powder
1 cup boiling water

INSTRUCTIONS

1. Position a rack in the center of the oven and preheat it to 350°F. Coat the baking pan with cooking spray.

2. In a large bowl, combine 2/3 cup of the sugar, the flour, salt, 1/4 cup of the cocoa, the baking powder, and cinnamon and stir well to blend. Whisk in the oil, milk, and vanilla. The batter will be stiff. Scrape the batter into the prepared pan and smooth the top.

3. In a small bowl, stir together the remaining 2/3 cup sugar and 1/4 cup cocoa. Sprinkle evenly ever the cake batter. Dissolve the coffee powder in the boiling water, and pour it over the batter; do not stir.

4. Bake for about 25 to 30 minutes, or until the top of the cake looks crisp and crackled, and a cake tester inserted in a cakey area comes out clean. Cool on a wire rack for about 5 minutes. Serve warm from the baking pan.

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Tagged: cakes, desserts, mochacake add tags

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