Chocolate Espresso Pudding Cake

• 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

1. 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.
2. Combine brown sugar, 3 Tbsp cocoa and 2 tsp espresso powder. Sprinkle over batter. Pour water over batter. DO NOT STIR.
3. Bake @ 350 degrees for 30 minutes or until cake springs back when touched. Serve warm.

cake flour, baking powder, baking soda, sugar, unsweetened cocoa, espresso powder, milk, vegetable oil, vanilla, brown sugar, unsweetened cocoa, espresso powder, boiling water

Taken from www.food.com/recipe/chocolate-espresso-pudding-cake-257405 (may not work)