MOCHA PUDDING CAKE

This chocolate dessert forms two layers as it bakes: a creamy pudding on the bottom and a tender cake on the top.

1 cup all-purpose flour
1 cup sugar, divided use
6 tablespoons unsweetened cocoa, divided use
1 1/2 tablespoons instant coffee granules
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 1% low-fat milk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup boiling water

Preheat oven to 350 degrees F. Coat an 8-inch square baking pan with cooking spray.

Combine flour, 2/3 cup sugar, 1/4 cup cocoa, coffee granules, baking powder, and salt in a bowl; stir well.

Combine milk, oil, and vanilla in a bowl; add to dry ingredients, and stir well. Spoon batter into prepared pan.

Combine remaining 1/3 cup sugar and remaining 2 tablespoons cocoa. Sprinkle over batter.

Pour 1 cup boiling water over batter. (Do not stir.)

Bake at 350 degrees F for 30 minutes or until cake springs back when lightly touched in center.

Serving suggestion: Serve warm topped with ice milk.

Servings: 9
Source: Cooking Light, Jan/Feb 1993