1 Cup all purpose flour
3/4 Cup sugar
3 Tablespoon unsweetened cocoa powder
2 Teaspoon baking powder
1 Teaspoon instant coffee powder
1/4 Teaspoon salt
1/8 Teaspoon cinnamon
1 Cup chopped walnuts
1/2 Cup milk
1/4 Cup (1/2 stick) butter melted
1 Teaspoon vanilla extract
1 Tablespoon dark rum or brandy
1/2 Cup sugar
1/2 Cup firmly packed dark brown sugar
5 Tablespoon unsweetened cocoa powder
1 Cup hot water
1 Cup chilled whipping cream whipped to soft peaks.
Position rack in center of oven and preheat to 350’F. Sift first 7 ingredients into medium bowl. Stir in walnuts. Combine milk, butter, vanilla and rum in another bowl. Pour over flour mixture and stir until just combined (batter will be stiff) Spread batter in 8” square glass baking dish. Mix 1/2 cup , sugar, brown sugar and 5 tbsp. cocoa powder in small bowl. Sprinkle mixture evenly over batter. Pour hot water over top of pudding (do not stir). Bake until top is glazed and dark brown, about 40 minutes. Cool on rack at least 1 hour. Sauce will thicken as it cools (Can be prepared 6 hours ahead. Let stand at room temperature.) Serve warm or at room temperature with whipped cream.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!