Mocha Walnut Pudding Cake

Mocha Walnut Pudding Cake

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Karen Feinen


Another wonderful old recipe I found buried deep in my files.


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25 Min
40 Min


  • 1 c
    all-purpose flour
  • 3/4 c
  • 3 Tbsp
    unsweetened cocoa powder
  • 2 tsp
    baking powder
  • 1 tsp
    instant coffee powder
  • 1/4 tsp
  • 1/8 tsp
  • 1 c
    chopped walnuts (about 4 ounces)
  • 1/2 c
  • 1/4 c
    butter, melted
  • 1 tsp
    vanilla extract
  • 1 Tbsp
    dark rum or brandy
  • 1/2 c
  • 1/2 c
    firmly packed dark brown sugar
  • 5 Tbsp
    unsweetened cocoa powder
  • 1 c
    hot water
  • 1 c
    chilled whipping cream, whipped to soft peaks

How to Make Mocha Walnut Pudding Cake


  1. Position rack in center of oven and preheat to 350 degrees F. Stir first 7 ingredients in a medium bowl. Stir in walnuts.
  2. Combine milk, butter, vanilla and rum in another bowl. Pour over flour mixture and stir until just combined (batter will be stiff)
  3. Spread batter in 8-inch square baking dish.
  4. Mix 1/2 cup sugar, brown sugar and 5 tablespoons cocoa powder in small bowl. Sprinkle mixture evenly over batter.
  5. Pour hot water over top of pudding (do not stir). Bake until top is glazed and dark brown, about 40 minutes.
  6. Cool on rack at least 1 hour. Sauce will thicken as it cools. (Can be prepared 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with whipped cream.

Printable Recipe Card

About Mocha Walnut Pudding Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian Kosher Soy Free

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