All Things Anne

This cake is…indescribable. Rich and chocolate-y and mocha-y…you’ve just got to try it!

Mocha Pudding Cake
[recipe found here]
3/4 cup all purpose flour
2/3 cup sugar
1/2 cup cocoa powder, divided
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
3 tbsp vegetable oil
2/3 cup brown sugar
1 tsp vanilla extract
1 1/4 cups hot coffee

Preheat oven to 350F.
Combine flour, sugar, 1/4 cup cocoa powder, baking powder and salt in an 8 inch square baking pan and stir with a fork to combine. Add in milk and oil, and stir with the fork until batter is uniform and no patches of dry ingredients remain.
Sprinkle brown sugar and remaining 1/4 cup cocoa powder evenly over batter.

Add vanilla to the hot coffee and pour over everything. Do not mix.

Place pan in oven and bake for 30-35 minutes, until surface of the cake looks dry. The pudding will be bubbling around the edges. Allow to cool for about 10 minutes before serving. Serve with ice cream or whipped cream, as desired.
Leftovers, if you have them, can be stored in the fridge. Reheat before serving.

Now, of course, I used a 9×13 pan (a real 9×13 pan works a lot better than the 10×14 pans we call 9×13!), and double all ingredients. I suppose your coffee would be alright to put the full amount in; mine was too strong so I had to back off a little (2 cups coffee, 1/2 cup water) last time, and it was…wondamous.

Oh yes, and I also mixed my ingredients in a different bowl…I just find bowls easier to mix in! I also used Rice Milk because Mom doesn’t like it as much as soy milk. It may be a little bit sweeter because of it!

And sorry, I forgot to take a picture of the finished product in the pan…I was too eager to get to EATING!!