MOCHA WALNUT PUDDING CAKE

Mocha Walnut Pudding Cake image

Another wonderful old recipe I found buried deep in my files.

Provided by Karen Feinen @Ganieda

Categories Cakes

Number Of Ingredients 17

Ingredients

1 cup(s) all-purpose flour
3/4 cup(s) sugar
3 tablespoon(s) unsweetened cocoa powder
2 teaspoon(s) baking powder
1 teaspoon(s) instant coffee powder
1/4 teaspoon(s) salt
1/8 teaspoon(s) cinnamon
1 cup(s) chopped walnuts (about 4 ounces)
1/2 cup(s) milk
1/4 cup(s) butter, melted
1 teaspoon(s) vanilla extract
1 tablespoon(s) dark rum or brandy
1/2 cup(s) sugar
1/2 cup(s) firmly packed dark brown sugar
5 tablespoon(s) unsweetened cocoa powder
1 cup(s) hot water
1 cup(s) chilled whipping cream, whipped to soft peaks

Steps:

Position rack in center of oven and preheat to 350 degrees F. Stir first 7 ingredients in a medium bowl. Stir in walnuts.
Combine milk, butter, vanilla and rum in another bowl. Pour over flour mixture and stir until just combined (batter will be stiff)
Spread batter in 8-inch square baking dish.
Mix 1/2 cup sugar, brown sugar and 5 tablespoons cocoa powder in small bowl. Sprinkle mixture evenly over batter.
Pour hot water over top of pudding (do not stir). Bake until top is glazed and dark brown, about 40 minutes.
Cool on rack at least 1 hour. Sauce will thicken as it cools. (Can be prepared 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with whipped cream.

*** Explore more Mocha Walnut Pudding Cake Recipes »

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