Sunday, January 22, 2006

Mocha Walnut Pudding Cake

1 c all-purpose flour
3/4 c sugar
3 T unsw. cocoa powder
2 t baking powder
1 t instant coffee powder
1/4 t salt
1/8 t cinnamon
1 c chopped walnuts
1/2 c milk
1/4 c butter, melted
1 t vanilla extract
1 T dark rum or brandy
1/2 c sugar
1/2 c packed dark brown sugar
5 T unsweetened cocoa powder
1 c hot water
1 c chilled whipping cream, whipped to soft peaks

Position rack in center of oven and preheat to 350˚. Sift first 7 ingredients into med. bowl. Stir in walnuts. Com-bine milk, butter, vanilla, and rum in another bowl. Pour over flour mixture and stir until just combined (batter will be stiff). Spread in 8-in square glass baking dish. Mix 1/2 c sugar, brown sugar, and 5 T 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. Serve warm or at room temperature with whipped cream.

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