Saucy Mocha Pudding

• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/4 cup baking cocoa
• 1-1/2 cups strong brewed coffee
• 1/3 cup butter, softened
• 2/3 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup whole milk
• Fresh raspberries and mint, optional

1. In a saucepan, combine the sugars and cocoa. Stir in coffee; keep warm over low heat. For cake, in a bowl, cream butter and sugar, until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add alternately with milk, beating well after each addition. Spread into a greased 8-in. square baking pan. Pour mocha sauce slowly over the batter. Do not stir.
2. Bake at 350u0b0 for 45-50 minutes or until a toothpick inserted in the center comes out clean. When finished, the cake will float in the hot mocha sauce. Garnish with raspberries and mint if desired.

sugar, brown sugar, baking cocoa, coffee, butter, sugar, egg, vanilla, flour, baking powder, salt, milk, fresh raspberries

Taken from www.tasteofhome.com/recipes/saucy-mocha-pudding/ (may not work)