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Mocha Fudge Pudding

Source of Recipe

"The Best Casserole Cookbook Ever" by Beatrice Ojakangas


Recipe Introduction

"This has a cake-like top and a fudgy pudding layer on the bottom. It's best served the day it is made, while the top is still moist."

List of Ingredients

â—¦ 1 ¼ cups granulated sugar, divided
â—¦ 1 cup all-purpose flour
â—¦ 2 teaspoons baking powder
â—¦ Dash of salt
â—¦ 7 tablespoons dark unsweetened cocoa powder, divided
â—¦ 4 tablespoons butter, melted
â—¦ ½ cup milk
â—¦ 1 teaspoon vanilla extract
â—¦ ½ cup packed light or dark brown sugar
â—¦ 1 ½ cups cold strong coffee
â—¦ Powdered sugar for dusting
â—¦ Whipped cream or ice cream for serving (optional)


Recipe

Preheat the oven to 350° F. Coat an 8- or 9-inch square baking dish with cooking spray.

In a large bowl, combine ¾ cup of the granulated sugar, the flour, baking powder, salt, and 3 tablespoons of the cocoa.

In a small bowl, combine the butter, milk, and vanilla and add to the dry ingredients. Mix until just blended, and pour into the prepared baking dish.

Scatter over the top of the pudding, without first mixing, the brown sugar and the remaining ½ cup granulated sugar and 4 tablespoons cocoa. Pour the cold coffee over the pudding.

Bake for 40 minutes, or until puffy and the cake is cooked through and a wooden skewer inserted into the center of the cake comes out dry. Cool completely, but do not chill. Dust with powdered sugar, and serve with whipped cream or ice cream, if desired.

Serves 6