The most beautiful things in the world are not seen nor touched. They are felt with the heart.-- Helen Keller



Welcome!

Welcome! to my little corner of Gods earth.

My intent is to share faith, food, family & friendship. I want to give you a little insight as to what goes on in our daily lives. The different 'seasons' in our farm life and with every change of season brings something new. Feel free to visit often!

Blessings to all,

Laura

Down on the Farm Tabs

Friday, February 11, 2011

Chocolate Pudding Cake

Preheat oven to 350 degrees F and place rack in center of oven. Butter, or spray with a non stick cooking spray, an 8 inch square baking dish.

Cake:
3/4 cup all purpose flour
1/4 cup cocoa powder
1/4 teaspoon salt
2 teaspoons baking powder
1 large egg
4 tablespoons unsalted butter, melted
1/3 cup granulated white sugar
1/3 cup milk
1 teaspoon vanilla extract

Put together the Cake:
In a bowl, mix flour with the cocoa powder, salt, and baking powder. In another large bowl, whisk the egg with the melted butter, sugar, milk, and vanilla extract. Stir the flour mixture into the egg mixture until combined. Spread the batter evenly onto the bottom of the prepared pan.



Pudding Sauce:
1 1/2 cups strong cold coffee
1/3 cup granulated white sugar
1/3 cup light brown sugar
1/3 cup cocoa powder

Put together the Pudding Sauce:
In a separate bowl, stir together the white sugar, brown sugar, and cocoa powder.

And It All Comes Together:
Sprinkle the sugar/cocoa mixture evenly over the cake batter. Gently pour the coffee over the cocoa mixture. Bake for about 25 minutes or until the cake is puffed and just beginning to pull away from the sides of the pan. Remove from oven and place on a wire rack. Serve warm or at room temperature, either plain or with vanilla ice cream.
Leftovers can be covered and stored in the refrigerator. Reheat in microwave.