MOCHA CAPPUCCINO PUDDING CAKE
If you’re making this for kids or someone who doesn’t like coffee flavor, just leave out the espresso powder. The fun thing about this is you learn a bit of food chemistry: the hot chocolate sauce is poured over the top of the cake batter, and as the cake bakes, the fudge sinks to the bottom while the cake batter rises to the top!!
Batter:
2 cups flour
1/3 cup plus 1 tablespoon cocoa powder
1 tablespoon baking powder
2 teaspoons instant espresso coffee powder, dry
1-1/2 cups sugar
1 cup chopped toasted walnuts or other nuts of choice (opt)
1 cup milk (can be skim)
4 tablespoons butter or margarine, melted
2 teaspoons vanilla
Preheat oven to 350. Spray a 9x13 pan.
Whisk flour, cocoa, espresso powder, baking powder and sugar together. In a separate bowl, whisk milk, oil, butter and vanilla. Add this to dry ingredients and blend. Pour into pan.
Pudding:
1 cup sugar
1 cup brown sugar, firmly packed
1/2 cup plus 2 tablespoons cocoa powder
1-3/4 cup very hot water
Mix sugars and cocoa. Pour hot water over and whisk to blend. Pour gently over the batter. Now this pudding sauce will look quite thin but it gets real thick as it bakes. Bake for 35-40 minutes or until center is set and firm to touch.
Serve: Either spoon into wine goblets layered with freshly whipped cream and berries, or into dessert dishes. You can also top this with coffee ice cream, vanilla ice cream, whipped cream or berries.
©2006-2010 Rita Heikenfeld and AboutEating.com
