Mocha Pudding Cake

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INGREDIENTS :

1 cup unbleached all-purpose flour or whole grain pastry flour
1 cup sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Pinch of ground cinnamon
1/2 cup organic 2% milk
1/4 cup GMO-free or organic canola oil
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1 cup hot brewed coffee

METHOD:

Preheat the oven to 350 degrees. Coat a 10″ deep-dish pie plate with oil spray.

In a large bowl, mix the flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder, baking soda, salt, and cinnamon. Stir in the milk, oil, and vanilla (the batter will be thick).

Spread in the prepared pie plate and sprinkle with the brown sugar, remaining 1/4 cup sugar, and remaining 1/4 cup cocoa. Pour the hot coffee over top.

Bake until the cake is set on top and the pudding starts to bubble up through the cake, 30 minutes. Cool in the pan for 10 minutes. Use a spoon to serve. Yield: 8 servings

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