Mocha Pudding Cake
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cup sugar, divided
6 Tbsp. unsweetened cocoa, divided
1/2 cup milk
3 Tbsp. vegetable oil
1 tsp. vanilla extract
1/2 cup NESTLE TOLL HOUSE Mini Morsels
1 cup strong brewed coffee
Vanilla ice cream
Combine flour, baking powder,salt, 2/3 cup sugar and 4 Tbsp cocoa in a large bowl.
Stir together milk, oil and vanilla; add to dry ingredients, stirring just until blended.
Spread batter evenly into a lightly greased 8-inch square pan.
Combine chocolate morsels, remaining 1/3 cup of sugar and the remaining cocoa,
then sprinkle it over the batter.Bring the coffee to a boil in a saucepan;pour boiling
coffee evenly over the batter. Do NOT stir.
Bake at 350° for 25 to 30 minutes or until cake springs back when lightly pressed
in center. Serve warm with ice cream
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