Ingredients
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1 cup flour
1 cup (packed) brown sugar
1/2 cup unsweetened cocoa powder
1 Tbsp. instant coffee
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butterscotch chips
1/2 cup milk
2 Tbsp. vegetable oil
1 tsp. vanilla extract
1 cup hot water
whipped cream (optional)
Preparation
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Preheat oven to 350 degrees. Butter an 8-inch round cake pan. In a medium bowl, thoroughly blend the flour, 1/2 cup of the brown sugar, 1/4 cup of the cocoa, the coffee, baking powder and salt. Stir in the butterscotch chips. In a small bowl, blend the milk, oil and vanilla. Add the wet ingredients to the dry ingredients and stir until blended. Pour the batter into the prepared cake pan and spread it evenly. Blend together the remaining 1/2 cup brown sugar and 1/4 cup cocoa. Sprinkle this mixture on top of the cake batter. Pour the hot water evenly over the surface of the batter. Bake for 35 to 40 minutes, until the top looks cake like and dry. Serve the pudding cake with whipped cream if desired.
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