Warm Chocolate Pudding Cake

• 1/4 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon instant coffee
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup 1% low-fat milk
• 1 tablespoon unsalted butter, melted
• 1 1/2 teaspoons vanilla extract
• 1/3 cup packed dark brown sugar
• 1 2/3 cups boiling water

1. Preheat the oven to 350u0b0. Spray a 9-inch square baking pan with nonstick spray.
2. Combine the flour, granulated sugar, the 1/3 cup of cocoa powder, the baking powder, espresso powder, baking soda, and salt in a large bowl. Make a well in the center, and pour in the milk, melted butter, and vanilla. Stir just until blended; spoon the batter evenly into the pan.
3. Combine the brown sugar and additional 1/4 cup cocoa powder in a small bowl. Sprinkle evenly over the batter. Gently pour the boiling water in a zigzag fashion over the top; do not stir. Bake until the top of the pudding is set, about 35 minutes. Cool on a rack at least 30 minutes. Cut into 9 squares and serve warm or at room temperature.
4. Tip: Serve this fudgy favorite with a scoop of vanilla or coffee fat-free frozen yogurt; 1/2 cup with each serving will increase the points by 2.

flour, granulated sugar, cocoa, cocoa, baking powder, instant coffee, baking soda, salt, milk, unsalted butter, vanilla, brown sugar, boiling water

Taken from www.food.com/recipe/warm-chocolate-pudding-cake-214923 (may not work)