Mocha Pudding Cake

My son took one look and said "are we going to have this for dessert tonight?  It looks like a big chocolate donut!"  A big chocolate donut indeed!  My daughter's friend served this cake at her birthday party.  I adapted it by adding coffee to the cake.  The original recipe called for 2  1/4 cups of water.  I used 1  1/2 cups decaffeinated coffee with 3/4 cup of water.  I also decreased the vanilla to 1 teaspoon.  My 2 favorite flavors; chocolate and coffee...how can you go wrong?  Depending on your fondness or lack of,  add as much coffee as you want.  Just so you know,  the texture is a bit rubbery.  (it is supposed to be like that)

By the way,  I tasted it....twice... it is fabulous!

1 cup unbleached flour
2 teaspoons baking powder
1/2 cup unsweetened cocoa powder
1  1/3 cups sugar
1  1/2 cups coffee
3/4 cup water
1/4 cup melted butter

• Whisk together the flour, baking powder, cocoa and sugar
• Stir in the coffee, water, vanilla and butter
• Gently stir until everything is combined. (don't use a beater, or it will become very rubbery)
• Place batter into a lightly greased 8 inch square or 9 inch round cake pan (I happened to have bundt pan handy)
• Bake at 350 degrees for approximately 45 minutes (it will be done when the top is set, and a toothpick inserted in the middle comes out clean)
• The cake will not come out of the pan until it is completely cooled on the bottom

Serves 8 to 12

-Queenie Cuisine