Chocolate-Toffee Pudding Cake

• 1 cup all-purpose flour
• 2/3 cup granulated sugar
• 1/4 cup unsweetened cocoa
• 1 tablespoon instant coffee granules
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup 1% low-fat milk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• Cooking spray
• 2/3 cup packed light brown sugar
• 2 tablespoons unsweetened cocoa
• 1 cup hot water
• 1/2 cup almond toffee bits

1. Preheat oven to 350u0b0.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a bowl. Add milk, oil, and vanilla, stirring just until combined.
3. Pour batter into an 8-inch square baking pan coated with cooking spray. Combine brown sugar and 2 tablespoons cocoa in a small bowl; sprinkle evenly over batter. Pour hot water over batter (do not stir).
4. Bake at 350u0b0 for 35 minutes. Remove from oven; sprinkle with toffee bits. Let stand 15 minutes. Serve warm.

flour, granulated sugar, unsweetened cocoa, coffee granules, baking powder, salt, milk, vegetable oil, vanilla, cooking spray, brown sugar, unsweetened cocoa, water, almond toffee bits

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