Chocolate Pudding Cake

I am currently addicted to Cooking Light Magazine. There are so many great looking recipes and all that I have tried have come out tasty. I have tried a couple of dinner recipes and they have turned out as well. This is another great one that will be made over again. You really can't go wrong with a slightly crunchy top with moist cake in the middle and as the base a warm pool of chocolate lava. Top it off with some no sugar added vanilla bean ice cream and you are still within the limits of still being a little bit better for you.

I should mention that this recipe was originally Mocha Pudding cake, but since the hubby and kids are very fond of mocha, I left that part out. :)

Chocolate Pudding Cake
From: Cooking Light

1 cup all-purpose flour
1 cup sugar, divided
6 Tbsp unsweetened cocoa, divided
1 1/2 Tbsp instant coffee granules
2 tsp baking powder
1/4 tsp salt
1/2 cup 1% low-fat milk--I used fat free milk
3 Tbsp vegetable oil
1 tsp vanilla extract
Cooking Spray
1 Cup boiling water
Vanilla love fat ice cream

Preheat oven to 350 degrees.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup sugar, 1/4 cup cocoa, coffee granules, baking powder, and salt in a bowl. Combine milk, oil, and vanilla in a bowl; add to flour mixture, and stir well. Spoon batter into an 8 inch square baking dish coated with cooking spray.

Combine 1/3 cup sugar and 2 Tbsp cocoa. Sprinkle over batter. Pour 1 cup boiling water over batter (do not stir). Bake at 350 degrees for 30 minutes or until the cake springs back when touched lightly in the center (cake will not test clean when a wooden pick is inserted in center). Do not over bake. Serve warm with ice cream.

Note: This recipe is easy to double. Spoon into a 9x13 inch baking dish; bake at the same temperature and time/