Chocolate Pudding Cake

By á-58

This decadent chocolate cake is a cross between molten chocolate cake and a brownie. Serve with a scoop of vanilla or mint chip ice cream.

Ingredients

• Cooking spray
• 1 cup sugar, divided
• 1/2 cup unsweetened cocoa powder, divided
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 4 tablespoons unsalted butter, melted
• 1 large egg, lightened beaten
• 1 1/2 teaspoons pure vanilla extract
• 1 cup hot coffee or water
• Ice cream

Preparation

Step 1

Preheat the oven to 350 degrees F. Grease an 8 x 8-inch square pan with cooking spray.

In a small bowl, combine 1/2 cup sugar and 1/4 cup cocoa. Set aside.

In a medium bowl, stir together the remaining sugar and cocoa, flour, baking powder and salt. Make a well in the center of the bowl and add the milk, butter, egg and vanilla. Stir together. Spread the mixture into the bottom of the prepared pan. Top with the sugar and cocoa. Pour the coffee (or water) over the top. (Do not stir.)

Bake in the oven until the surface of the cake is cracked and the edges look dry, about 35 to 40 minutes. Let sit for 15 minutes before serving.