Friday, February 09, 2007

Chocolate Pudding Cake

Yum, yum, yum

Chocolate Pudding Cake
3/4 cup all purpose flour
2/3 cup sugar
1/2 cup unsweetened cocoa powder, divided in half
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk
3 tbsp vegetable oil
2/3 cup brown sugar
1 tsp vanilla extract
1 1/4 cups water, boiling
2 tsp instant coffee/espresso powder

Preheat oven to 350F.
Combine flour, sugar, 1/4 cup cocoa, baking powder and salt in an 8 inch square baking pan, stirring with a fork to combine. Pour in the milk and oil, and stir again with the fork until batter is uniform.
Sprinkle brown sugar and the remaining 1/4 cup cocoa evenly over batter. Stir vanilla extract and instant coffee powder into the hot water, then pour the mixture over everything. Do not mix. Place pan in oven and bake for 30-35 minutes, until surface of the cake looks dry. The pudding will be bubbling around the edges of the pan. Allow to cool for 5 minutes before serving.
Store leftovers in the refrigerator and reheat before serving.
Serves 8.

*Note: You can use regular coffee in place of the water+instant coffee combination.

via Slashfood

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