Cappuccino Pudding Cake

• 1 cup all-purpose flour
• 2/3 cup sugar
• 2 tablespoons unsweetened cocoa
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup evaporated skim milk
• 1 teaspoon vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup semisweet chocolate morsels
• 1 cup firmly packed dark brown sugar
• 1/4 cup unsweetened cocoa
• 1 3/4 cups hot water
• 2 (.77-ounce) envelopes instant cappuccino coffee mix or 1/4 cup other instant flavored coffee mix
• 9 tablespoons frozen vanilla yogurt

1. Preheat oven to 350u0b0.
2. Combine first 5 ingredients in a 9-inch square baking pan, and stir well. Add milk, oil, and vanilla, stirring until smooth. Stir in chocolate morsels. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter. Combine water and coffee mix, stirring to dissolve. Pour coffee mixture over batter; do not stir. Bake at 350u0b0 for 40 minutes or until cake springs back when touched lightly in center. Serve warm with 1 tablespoon frozen yogurt.

flour, sugar, unsweetened cocoa, baking powder, salt, milk, vegetable oil, vanilla, semisweet chocolate, brown sugar, unsweetened cocoa, water, coffee mix, vanilla yogurt

Taken from www.myrecipes.com/recipe/cappuccino-pudding-cake (may not work)