Chocolate Pudding Cakes

• 2/3 cup
• 2/3 cup sugar
• 1/4 cup baking cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup water
• 3 tablespoons melted butter or vegetable oil
• 1 teaspoon vanilla extract
• 2/3 cup sugar
• 1/4 cup baking cocoa
• Pinch salt
• 1 tablespoon instant espresso powder, optional
• 3/4 cup water
• Whipped cream, toasted marshmallows or ice cream

1. In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Add the water, butter and vanilla; beat until smooth. Divide batter between four greased oven-proof mugs or ramekins.
2. For topping, combine sugar, cocoa, salt and espresso powder if desired. Using a scant 1/4 cup, top each mug with cocoa mixture. Add 3 tablespoons water to each mug. Do not stir. Place mugs on a
3. .
4. Bake at 350u0b0 for 28-32 minutes or until the cake is fluffy, with some liquid boiling up around edges. Serve warm with whipped cream, a toasted marshmallows or ice cream.

sugar, baking cocoa, baking powder, salt, water, butter, vanilla, sugar, baking cocoa, salt, espresso powder, water, cream

Taken from www.tasteofhome.com/recipes/chocolate-pudding-cakes/ (may not work)