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Mocha Pudding Cake

Mocha Pudding Cake

Southern Living SEPTEMBER 2006

  • Yield: Makes 6 to 8 servings
  • Prep time:15 Minutes
  • Bake:30 Minutes

Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar, divided
  • 6 tablespoons unsweetened cocoa, divided
  • 1/2 cup milk
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup NESTLÉ TOLL HOUSE Mini Morsels
  • 1 cup strong brewed coffee
  • Vanilla ice cream

Preparation

1. Combine first 3 ingredients, 2/3 cup sugar, and 4 Tbsp. cocoa in a large bowl. Stir together milk, vegetable oil, and vanilla; add to dry ingredients, stirring just until blended. Spread batter evenly into a lightly greased 8-inch square pan.

2. Combine chocolate morsels, remaining 1/3 cup sugar, and remaining 2 Tbsp. cocoa. Sprinkle over batter. Bring coffee to a boil in a saucepan; pour boiling coffee evenly over batter. (Do not stir.)

3. Bake at 350° for 25 to 30 minutes or until cake springs back when lightly pressed in center. Serve warm with ice cream.

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