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Grandma Liz’s Puddin’ Cake
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Description
This has been handed down as a family favorite from my Grandma who’s 1/2 Irish and 1/2 Indian. Lawdy this is good stuff!
Ingredients
- ½ cups Whole Wheat Pastry Flour
- ½ cups All-purpose Flour
- ⅓ cups Sugar
- ¼ cups Cocoa, Unsweetened And Sifted
- 1-½ teaspoon Baking Powder
- ½ teaspoons Salt
- 1 whole Egg
- ½ cups Milk
- 2 Tablespoons Oil
- 2 teaspoons Vanilla
- 1 cup Chocolate Chips
- 1-¼ cup Hot Coffee
- ⅔ cups Brown Sugar
- ¼ cups Pecans
- Powdered Sugar, Optional, For Sprinkling Over Finished Cake
Preparation
Preheat oven to 350 degrees F. Coat a 1 1/2- to 2-quart baking dish with cooking spray.
Place whole-wheat flour, all-purpose flour, sugar cocoa, baking powder and salt in a large bowl. Whisk the egg, milk, oil and vanilla in another smaller bowl. Add the wet ingredient to the flour mixture and stir until just combined.
Fold in chocolate chips. Pour into the prepared baking dish. Mix the hot coffee and brown sugar and pour over the batter. Sprinkle with nuts.
During baking, the cake forms on top with sauce underneath
Bake the puddin’ cake until the top springs back when touched lightly, 30 to 35 minutes. NOTE: The toothpick test will not work on this cake.
Cool for at least 10 minutes. Dust with powdered sugar if you would like and serve warm.
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city baked on 1.22.2011
I made something similar from tasty kitchen and I thought coffee would have been a great addition. You are reading my mind! Everything looks lovely in your recipe box.