OLD FASHIONED MOCHA WALNUT PUDDING CAKE

By BobLongo

Ingredients

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 3 tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 tsp salt
• 1/8 tsp cinnamon
• 1 tsp instant coffee
• 1 cup chopped walnuts
• 1/2 c milk
• 4 tablespoons butter, melted
• 1 teaspoon vanilla
• 1 tablespoon dark rum or brandy
• TOPPING
• 1/2 cup packed dark brown sugar
• 3 tablespoons unsweetened cocoa powder
• 1 3/4 cups hot water
• Whipped cream, optional

Preparation

Step 1

Preheat the oven to 350°F. To make the cake batter, in a mixing bowl sift together the flour, sugar, cocoa powder, baking powder, salt, cinnamon and coffee powder. Stir in the chopped walnuts.
2. In a small bowl, combine the milk, melted butler, vanilla, and rum or brandy.
3. Pour the liquid ingredients over the dry ingredients arid mix with a wooden spoon until just combined. The batter will be quite stiff, but do not over mix. Spread the batter into an ungreased 2- quart glass baking dish, either 8 or 9 inches square.
4. To make the topping, in a small bowl mix together the brown sugar and the cocoa powder. Sprinkle this mixture evenly over the batter in the baking dish. Pour the hot water over the top of the pudding.
5. Place the dish on the middle rack of the oven. Bake for 35 to
40 minutes, until the top is a glazed, crusty dark brown. Cool on a wire rack for at least 1 hour before serving, or for as long as 6 hours. The sauce will thicken up quite a bit as it cools.
6. Serve warm or at room temperature, accompanied by a bowl of whipped cream if you wish. SERVES 6 TO 8