Ingredients
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1 cup all-purpose flour
1/2 cup unsweetened cocoa powder, plus
3 tablespoons unsweetened cocoa powder
2/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 1% low-fat milk
2 1/2 tablespoons vegetable oil
2 tablespoons coffee-flavored liqueur or 2 tablespoons black coffee
2 teaspoons vanilla extract
1/3 cup packed light brown sugar
1 3/4 cups boiling water
confectioners' sugar, for dusting
light whipped topping (optional)
Preparation
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Heat oven to 375 degrees; you'll need an 8-inch square or other 2-quart, 2-inch deep baking dish.
Put flour, 1/2 cup cocoa powder, granulated sugar, baking powder and salt into a bowl, and whisk to mix well.
Mix milk, oil, liqueur and vanilla; stir into flour mixture until blended.
Spread in ungreased baking dish.
Mix brown sugar and the 3 T cocoa; sprinkle evenly over batter.
Slowly pour boiling water evenly over surface of batter (resist the temptation to stir).
Carefully place dish in oven.
Bake 30 minutes, or until top is just set and a wooden pick inserted halfway into center comes out with moist crumbs.
Cool in dish on wire rack 10 minutes.
Dust with confectioners' sugar.
Fore a decorative design, place a paper doily on cake before dusting with sugar.
Carefully lift doily straight up.
Serve pudding cake warm with whipped topping.
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