Mocha Pudding CakeAugust 27, 2008 | Email This Post Print This Post Post a Comment
1 1/3 cups sugar
1 cup all-purpose flour
1/2 cup butter, melted
4 large eggs, lightly beaten
1/3 cup unsweetened cocoa
1/4 cup chopped pecans, toasted
2 teaspoons instant coffee granules
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons vanilla extract
Stir together all ingredients in a large bowl. Pour into a lightly greased 3-quart slow cooker.
Cover and cook on LOW 2 to 2 1/2 hours or until set around the edges but still soft in the center.
Let stand, covered, 30 minutes. Serve warm with vanilla ice cream, if desired.
Oxmoor House, FEBRUARY 2006