Raspberry Mocha Pudding Cake

Some days are yellow.
        Some are blue.
        On different days I’m different, too.
        You’d be surprised how many ways 
        I change on Different Colored Days.
               ~Dr. Seuss

Today the winds blew in cold from the North East.

Hurricane season ends and the winter storms begin.

I’m as mixed up as the weather, but it all turns out all right.

Late summer raspberries and coffee help.

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Raspberry Mocha Pudding Cake

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

 

This is a traditional pudding cake with raspberries and coffee for a bit of a twist.

Servings: 6 -8 servings

Author: Mary Gillespie

Ingredients

• 1-1/4 cups all-purpose flour
• 1/2 cup sugar
• 1/4 cup cocoa
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 2 tablespoons olive oil
• 1 cup fresh or frozen raspberries
• 1/2 cup sugar
• 1/4 cup cocoa
• 1-1/2 tablespoons cornstarch
• 1-1/2 cups coffee very hot

Instructions

1. Preheat oven to 350 degrees F.
2. In mixing bowl, combine flour, 1/2 cup sugar, 1/4 cup cocoa, baking powder and salt.
3. Stir in milk and oil and blend well. Batter will be very thick.
4. Spread batter into ungreased 9x9" baking pan.
5. Sprinkle raspberries over the batter.
6. In separate bowl, combine remaining sugar, cocoa and cornstarch. Sprinkle evenly over the cake batter.
7. Pour hot coffee over the mixture in the baking pan.
8. Bake at 350 degrees for 35-45 minutes or until center of the cake is firm to the touch.
9. Let cool at least 10 minutes before serving.
10. Serve warm.

 Shared on Hun What’s for Dinner – Simple Supper Tuesday #87.