Mocha Pudding Cake Recipe - Cooking Index
Mocha Pudding Cake Recipe - Cooking Index
| Butter-flavor no stick - cooking spray | ||
| 1 1/3 cups | 263g / 9.3oz | Granulated sugar - divided |
| 1 cup | 62g / 2.2oz | Unsifted all-purpose flour |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/2 cup | 55g / 1.9oz | Unsweetened cocoa - divided |
| 2 teaspoons | 10ml | Baking powder |
| 1 | Cinnamon | |
| 1/4 cup | 59ml | Canola oil |
| /2 cup 1% low-fat milk | ||
| 1 teaspoon | 5ml | Vanilla |
| 2 teaspoons | 10ml | Espresso coffee powder or regular or decaffeinated -coffee powder |
| 1 cup | 237ml | Boiling water |
Position a rack in the center of the oven and preheat it to 350'F.
Coat the baking pan with cooking spray.
In a large bowl, combine 2/3 cup of the sugar, the flour, salt, 1/4 cup of the cocoa, 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.
In a small bowl, stir together the remaining 2/3 cup sugar and 1/4 cup cocoa. Sprinkle evenly over the cake batter. Dissolve the coffee powder in the boiling water and pour it over the batter. Do not stir.
Bake for about 25-30 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 this baking pan.
Source:
"Vegetarian Times", April 1991
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