Chocolate Espresso Pudding Cake - cooking recipe

Ingredients

1 cup sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup sugar
2 tablespoons unsweetened cocoa
1 tablespoon instant espresso powder
1/2 cup evaporated skim milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup firmly packed dark brown sugar
3 tablespoons unsweetened cocoa
2 teaspoons instant espresso powder
1 cup boiling water

Preparation

Combine first 6 ingredients in a bowl; stir well. Combine milk, oil and vanilla; add to dry ingredients and stir. Spoon into an 8-inch square pan.
Combine brown sugar, 3 Tbsp cocoa and 2 tsp espresso powder. Sprinkle over batter. Pour water over batter. DO NOT STIR.
Bake @ 350 degrees for 30 minutes or until cake springs back when touched. Serve warm.