Chocolate-Toffee Pudding Cake

Name: Chocolate-Toffee Pudding Cake
Ingredients: 1 cup all-purpose flour; 2/3 cup granulated sugar; 1/4 cup unsweetened cocoa; 1 tablespoon instant coffee granules; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup 1% low-fat milk; 2 tablespoons vegetable oil; 1 teaspoon vanilla extract; Cooking spray; 2/3 cup packed light brown sugar; 2 tablespoons unsweetened cocoa; 1 cup hot water; 1/2 cup almond toffee bits

14 ingredients

4 steps

Ingredients

1 cup all-purpose flour
2/3 cup granulated sugar
1/4 cup unsweetened cocoa
1 tablespoon instant coffee granules
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 1% low-fat milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
Cooking spray
2/3 cup packed light brown sugar
2 tablespoons unsweetened cocoa
1 cup hot water
1/2 cup almond toffee bits

Directions

1

Preheat oven to 350°.
2

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a bowl. Add milk, oil, and vanilla, stirring just until combined.
3

Pour batter into an 8-inch square baking pan coated with cooking spray. Combine brown sugar and 2 tablespoons cocoa in a small bowl; sprinkle evenly over batter. Pour hot water over batter (do not stir).
4

Bake at 350° for 35 minutes. Remove from oven; sprinkle with toffee bits. Let stand 15 minutes. Serve warm.