Chocolate Pudding Cake

• 4.5 ounces all-purpose flour (about 1 cup)
• 3/4 cup granulated sugar, divided
• 1/4 cup unsweetened cocoa, divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup 2% reduced-fat milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Baking spray with flour
• 1/4 cup packed brown sugar
• 1 1/4 cups strong hot coffee
• 9 tablespoons frozen reduced-calorie whipped topping (such as Cool Whip), thawed

1. Preheat oven to 350u0b0.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup sugar, 2 Tbsp. cocoa, baking powder, and salt in a bowl, stirring with a whisk. Add milk, butter, and vanilla; stir until just combined. Scrape batter into a 9- x 9-inch metal baking pan coated with baking spray. Combine 1/4 cup sugar, 2 Tbsp. cocoa, and brown sugar; sprinkle mixture over top of batter. Carefully pour coffee over top. (Do not stir in.)
3. Bake at 350u0b0 for 28 to 30 minutes or until just set. (Do not overbake.) Let stand 10 minutes; top with whipped topping.

flour, sugar, unsweetened cocoa, baking powder, salt, milk, unsalted butter, vanilla, baking spray with, brown sugar, coffee, frozen reducedcalorie whipped topping

Taken from www.myrecipes.com/recipe/chocolate-pudding-cake-2 (may not work)