Mystery Mocha Cake
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|2 tsp||baking powder|
|1 oz||chocolate, unsweetened squares|
|1 tsp||vanilla extract|
|1/2 c||brown sugar, firmly packed|
|4 Tbsp||cocoa, unsweetened|
|1 c||cold coffee|
Kent, WA (pop. 92,411)
Member Since Aug 2011
My mother used to make this for us and we always were so excited when we knew it was on the menu! She would stir it up and pop it in the oven shortly before we sat down to eat dinner, so it would be all warm and gooey for dessert. We always ate it plain but as I got older I figured, hey this would be awesome with vanilla ice cream or whipped cream. The longer it sits the thicker the sauce gets and if you refrigerate the cake it's almost pudding-like.
Mix and sift together the first four ingredients.
Melt the chocolate and butter together and add to the dry ingredients.
Add the milk and vanilla and mix well. Spread into an ungreased 8X8 pan.
Combine the brown sugar, sugar and cocoa and spread this mixture over the batter in the pan. Slowly pour the cup of coffee over the sugar/cocoa mixture and bake at 350 degrees for 25-30 minutes.
Let cool 15 minutes and serve warm with ice cream or whipped cream.