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Mocha pudding cake
Mocha Pudding Cake
Recipe By : Sean Coate
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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Butter-flavored no stick cooking spray
1 1/3 c granulated sugar, divided
1 c unsifted all-purpose flour
1/4 tsp salt
1/2 c unsweetened cocoa (pref. Dutch-processed),
2 tsp baking powder
1 Pinch cinnamon
1/4 c canola oil
1/2 c 1% milk
1 tsp vanilla
2 tsp espresso coffee powder
or regular or decaffeinated coffee powder
1 c boiling water
1. Position a rack in the center of the oven and preheat it to 350 degrees
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.
Yield: one 8-inch square cake; 6 servings
Advance preparation: Do not bake this cake in advance
Special equipment: 8x8x1 1/2-inch pan
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| Free recipe:
Mocha pudding cake
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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