Contributed by: Chris WebAdmin. of RecipesNow.com
This is so easy, the kids can make it with a little help from you. This deliciously chocolaty dessert makes its own fudgy sauce as it bakes. Serve hot from the oven and top with vanilla ice cream or cappuccino gelato.
In 2-cup (500 mL) measuring cup, combine boiling water and instant coffee until coffee is dissolved. Stir in evaporated milk; set aside.
In bowl, combine flour, sugar, cocoa, baking powder and salt. Stir in butter and half of the coffee mixture until smooth (batter will be thick). Spoon into lightly greased 8-cup (2 L) round ovenproof bowl or casserole, smoothing top.
In small bowl, combine sugar and cocoa; sprinkle over batter. Pour remaining coffee mixture over top. Do not stir.
Bake in 350°F (180°C) oven for 35 minutes or until sauce bubbles and cake is firm to the touch. Serve hot.
Spirited Fudgy Pudding Cake: Add 2 tbsp (25 mL) dark rum to dissolved instant coffee.
Serving Size: Makes 8 servings
Nutritional Information: Per serving: 196 Calories, 4 g Protein, 4 g Fat, 36 g Carbohydrate
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