Hot Fudge Pudding Cake

1 C. all-purpose flour
1 1/2 C. light brown sugar, firmly packed
1/2 C. unsweetened cocoa
2 t. baking powder
1 C. heavy cream
2 t. vanilla extract
1 1/4 C. very hot brewed coffee

Preheat the oven to 375�F. Butter a 2-quart (about 9-inch-square) glass baking dish. In a mixing bowl, whisk together the flour, 3/4 cup of the brown sugar, 1/4 cup of the cocoa, and the baking powder. Stir in the cream and vanilla to make a stiff batter. Scrape the batter into the prepared dish, smoothing to cover the bottom.

In a small bowl, whisk together the remaining 3/4 cup brown sugar and 1/4 cup cocoa. Sprinkle evenly over the batter. Pour the hot coffee over the batter. Do not stir.

Bake until the cake is dark chocolate, with sauce bubbling up through the batter, 25 to 30 minutes. Let cool slightly, then serve warm or at room temperature. The dessert will be cake-like on the top and fudgy pudding on the bottom, if at room temperature. If served hot, the pudding will be like a chocolate sauce. If refrigerated, the pudding is mostly absorbed to make a moist, fudgy cake. All temperatures are delicious!

Serves 8.

Picnic Basket From Kim of Kim's Whim