Chocolate Pudding Cake Recipe

Chocolate Pudding Cake: Preheat your oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick cooking spray, an 8 inch (20 cm) square baking pan.

Pudding Sauce: Stir the instant coffee into the boiling water. (Can also use 1 1/2 cups (360 grams) of freshly brewed hot coffee.)

In a separate bowl, stir together the white sugar, brown sugar, and cocoa powder.

Cake: Place the pecans or walnuts on a baking sheet and bake for about 8 minutes or until lightly brown and fragrant. Let cool and then coarsely chop.

In a bowl, sift or whisk, the flour with the cocoa powder, sugar, salt, and baking powder. Stir in the chopped nuts. In another large bowl, whisk the egg with the melted butter, milk, and vanilla extract. Stir the egg mixture into the flour mixture until combined. Spread the batter evenly onto the bottom of the prepared pan. Sprinkle the sugar/cocoa mixture evenly over the cake batter. Gently pour the coffee mixture over the cocoa mixture. Bake for about 25 minutes or until the cake is puffed and just beginning to pull away from the sides of the pan. Remove from oven and place on a wire rack. Serve warm or at room temperature, either plain or with vanilla or coffee flavored ice cream. Leftovers can be covered and stored in the refrigerator.

Makes about 8 servings.

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