Chocolate Coffee Pudding Cake

• 1/2 cup flour, all-purpose
• 1/2 cup pastry flour, whole wheat
• 1/4 cup sugar
• 13 cup cocoa powder unsweetened, Dutch-processe, sifted
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large eggs
• 1/2 cup milk low-fat, or soy milk
• 1 tablespoon butter, unsalted melted
• 1 tablespoon canola oil
• 2 teaspoons vanilla extract pure
• 1/2 cup chocolate chips (semi-sweet) choose good quality ones
• 1 1/4 cups coffee hot and brewed
• 1/2 cup brown sugar packed
• 1/4 cup walnuts chopped, toasted or pecans
• 1 x powdered sugar for dusting, optional

1. Preheat oven to 350F.
2. Coat a 2-quart baking dish with cooking spray.
3. Whisk all-purpose flour, whole wheat flour, sugar, cocoa, baking powder and salt in a large bowl.
4. Whisk egg, milk, oil and vanilla in a medium bowl.
5. Then add to the dry mixture, stir with a rubber spatula until just combined.
6. Fold in chocolate chips.
7. Spread evenly the batter into the prepared baking dish.
8. Mix hot coffee and brown sugar in the measuring cup or a bowl and pour over the top of the batter.
9. Sprinkle with nuts.
10. (It may look a little bit strange now, don't worry.
11. During baking, cake forms on top and sauce is underneath.)
12. Bake the pudding cake until the top springs back when touched lightly, 35 minutes.
13. Let cool for at least 10 minutes.
14. Dust with confectioners' sugar if desired and serve warm.

flour, pastry flour, sugar, cocoa, baking powder, salt, eggs, milk, butter, canola oil, vanilla, chocolate chips, coffee, brown sugar, walnuts, powdered sugar

Taken from recipeland.com/recipe/v/chocolate-coffee-pudding-cake-50046 (may not work)