Just got this one today enjoy!
Lip Smackin’ Mocha Pudding Cake
Preheat oven to 375°F/190°C. Combine first 5 ingredients in 9-inch/23-cm square baking dish; stir well to mix. Combine milk, oil and extract; stir into dry mixture. Swirl in chocolate chips. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter.
Heat water in microwave safe container. Add mocha mix and stir until dissolved. Pour mixture over batter. Do not stir!
Bake for 35 to 40 minutes or until cake is sponge-like when touched in the center. Since this is a pudding cake, it will seem “gooey” and not appear to be completely done.
Presentation: Chill light-colored (white is best) dessert plates in the freezer. When very cold, drizzle in zigzag pattern with ice cream topping to design plate. Be sure to decorate near the edges, too. Place back in freezer.
Serving: Cake should be served warm. Place scoop of ice cream on side of dessert plate. Spoon pudding cake onto plate beside ice cream. Dust all with cinnamon. Garnish with strawberry fan and sprig of fresh mint, if desired.
1 cup/250 mL all-purpose flour
2 tbsp/30 mL Watkins Baking Cocoa
1 tbsp/15 mL Watkins Baking Powder
2/3 cup/160 mL sugar
Pinch salt
1/2 cup/125 mL evaporated milk
1 tbsp/15 mL Watkins Original Grapeseed Oil
1 tbsp/15 mL Watkins Pure Vanilla or Watkins Almond Extract
1/4 cup/60 mL milk chocolate chips
1 cup/250 mL dark brown sugar, firmly packed
1/4 cup/60 mL Watkins Baking Cocoa
1-1/2 cups/375 mL hot water, almost boiling
2 packages instant mocha coffee mix (.82 oz each)
Favorite vanilla bean or coffee ice cream
Watkins Purest Ground Cinnamon
Hard shell-type ice cream topping
Fresh strawberries (optional)
Fresh mint (optional)
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