Warm Mocha Pudding Cake
Warm and steamy mocha pudding cake topped off with fluffy whipped cream and seasonal berries speaks the language of elegance and taste.
1 cup all-purpose flour
1 cup packed brown sugar
4 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa - divided use
2 tablespoons TASTER'S CHOICE® 100% Pure Instant Coffee - divided use
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup milk
5 tablespoons butter or margarine, melted
1 large egg
2 teaspoons vanilla extract
3/4 cup boiling water
1 1/2 cups whipped cream (optional)
1 1/2 cups fresh assorted berries (optional)
- Preheat oven to 350°F (175°C). Grease 8-inch-round cake pan.
- Combine flour, 1/2 cup sugar, 2 tablespoons cocoa, 1 tablespoon instant coffee, baking powder and salt in small bowl. Beat milk, butter, egg and vanilla extract in medium bowl until blended. Add flour mixture; stir until combined. Spoon batter into prepared pan.
- Combine remaining sugar, remaining cocoa and remaining coffee in small bowl. Sprinkle evenly over batter. Pour water evenly over batter.
- Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on wire rack. Invert onto serving plate or serve from pan. Serve warm with whipped cream and berries.
Makes 8 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.