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