Mar 5, 2006

Mocha Mystery Solved

Well, I made my grandmother's Mocha Mystery Cake, which I mentioned in my previous post. It was right dandy. You pour a cup of coffee on top, and it forms a sorry-looking looking puddle. This doesn't look promising. Then you slide it into the oven as you tell yourself to have a little faith. As the cake bakes, it rises and the puddle sinks down into the interior. Then at the end there's this lovely dark mocha pudding at the bottom of the cake. I recommend serving this still warm with vanilla ice cream. Another mystery cake from the 1950s is "Tomato Soup Mystery Cake." It has a can of cream of tomato soup in it, which is the mystery, and it says it right in the title, so what's the fun in that? This need for mystery in desserts has me stumped. Nevertheless, I soldier on.

Mocha Mystery Cake

3/4 cup sugar
1 cup flour
2 teaspoons baking powder
1/8 teaspoon salt
1 ounce unsweetened baking chocolate
2 tablespoons butter
1/2 cup milk
1 teaspoon vanilla

1/2 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup cocoa
1 cup cold brewed coffee

Grease an 8 x 8 pan. Preheat oven to 350. Sift sugar, flour, baking powder, and salt together in medium bowl. Melt chocolate and butter together, and add to dry ingredients. Mix until crumbly. Add milk and vanilla and stir until smooth. Scoop batter into pan.

Stir together brown and white sugars and cocoa for topping. Sprinkle on top of batter. Pour coffee over all.

Bake at 350 for 35 to 40 minutes. Cut in squares after 10 minutes and turn each square upside down on serving plates.

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