Mystery Mocha Cake

I've also had a version of this cake called Hot Fudge Cake. That is a more logical name for it since after it is baked it has a layer of "hot fudge" on the bottom.

A few Sundays ago it was rainy so I decided to go used book shopping in Winston and found Paula Deen's dessert recipe book. This was one of the first recipes I opened up to and decided to make it a few days later with dinner. It was pretty simple to make. The longest part was actually making the coffee to pour over it in the end. It did seem strange to make the batter, then pour sugar (brown and white) and cocoa over it, and then pour the coffee over it. Despite its appearance I figured that anything with chocolate, coffee, and butter could not be bad. And I was right, it was very tasty. It needed some vanilla ice cream though since it is served warm. Even after I put the small amount of leftovers in the fridge, it was still really good cold the next day. A very good recipe for any chocolate lover.

Oh, and I didn't get any photos since it got eaten pretty quickly.

Mystery Mocha Cake
~Paula Deen
3/4 cup granulated sugar, plus 1/2 cup
1 cup all-purpose flour
2 teaspoons baking powder
1 one ounce square semisweet chocolate
2 tablespoons butter
1/2 cup milk
1 teaspoon pure vanilla extract
4 tablespoons cocoa
1/2 cup packed light brown sugar
1 cup coffee

Preheat oven to 350 degrees. Grease a 9-inch square pan.

Mix together the 3/4 cup granulated sugar, flour, and baking powder.

Melt together chocolate and butter in a saucepan and add to flour mixture. Add milk and vanilla, mixing well. Pour mixture into prepared pan. Combine the 1/2 cup granulated sugar, cocoa, and brown sugar. Sprinkle over batter. Pour coffee on top of this and do not stir. Bake for 30 to 35 minutes. Cake should have a chocolate syrup base on the bottom. This cake is best when served warm.