This mocha walnut pudding cake is sort of magic. What’s the magic? Pour a lot of water over a thick batter and bake it. When it comes out, you’ve got a cake on top and a rich pudding-like sauce underneath!
This is another old favorite that got lost as I redesigned the site.
Mocha Walnut Pudding Cake
A pudding forms on the bottom as the cake is baking.
Ingredients
- 1 cup all-purpose flour
- 3/4 cup sugar
- 3 Tbs. unsweetened cocoa powder
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/8 tsp. cinnamon
- 1 tsp. instant coffee
- 1 cup chopped walnuts
- 1/2 cup milk
- 4 Tbs. melted butter
- 1 tsp. vanilla
- 1 Tbs. dark rum or brandy
- Topping
- 1/2 cup brown sugar
- 3 Tbs. unsweetened cocoa powder
- 1 2/3 cup hot water
Instructions
- Mix the flour, sugar, cocoa powder, baking powder, salt, cinnamon, instant coffee and walnuts together in a large bowl.
- In another small bowl combine the milk, melted butter, vanilla, and dark rum or brandy.
- Pour the liquid ingredients over the dry and mix with a wooden spoon. Don’t overmix. It will be quite thick. Spread the batter in an 8×8 or 9×9 baking dish.
- In a small bowl, make the topping by mixing together the 1/2 cup brown sugar and 3 Tbs unsweetened cocoa powder,
- Pour the the topping over the batter, then pour the 1 2/3 cup hot water over the top.
- Bake at 350 for 35 – 40 minutes. Let cool an hour or more before serving. Serve warm or at room temperature, with a side of whipped cream if you’re feeling decadent!
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