*  Exported from  MasterCook  *
 
                             Mocha Pudding Cake
 
 Recipe By     : Sean Coate <scoate@SIRINET.NET>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Butter-flavored no stick cooking spray
    1 1/3  c             granulated sugar, divided
    1      c             unsifted all-purpose flour
      1/4  tsp           salt
      1/2  c             unsweetened cocoa (pref. Dutch-processed),
    2      tsp           baking powder
    1      Pinch         cinnamon
      1/4  c             canola oil
      1/2  c             1% milk
    1      tsp           vanilla
    2      tsp           espresso coffee powder
                         or regular or decaffeinated coffee powder
    1      c             boiling water
 
 1. Position a rack in the center of the oven and preheat it to 350 degrees
 F. Coat the baking pan with cooking spray.
 
 2. In a large bowl, combine 2/3 cup of the sugar, the flour, salt, 1/4 cup
 of the cocoa, the 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.
 
 3. In a small bowl, stir together the remaining 2/3 cup sugar and 1/4 cup
 cocoa. Sprinkle evenly ever the cake batter. Dissolve the coffee powder in
 the boiling water, and pour it over the batter; do not stir.
 
 4. Bake for about 25 to 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 the baking pan.
 
 Yield: one 8-inch square cake; 6 servings
 Advance preparation: Do not bake this cake in advance
 Special equipment: 8x8x1 1/2-inch pan
 
                    
 
 
 
 
 
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