WARM CHOCOLATE PUDDING CAKE

¾ cup all purpose flour
¾ cup granulated sugar

1/3 cup unsweetened cocoa powder + ¼ cup for later use
2 teaspoons baking powder
1 teaspoon instant coffee powder, optional
¼ teaspoon baking soda
¼ teaspoon salt
½ cup low fat (1%) milk
1 tablespoon unsalted butter, melted
1 ½ teaspoons vanilla extract
1/3 cup packed dark brown sugar
1 2/3 cups boiling water

Preheat the oven to 350 degrees. Spray a 9-inch square baking pan with nonstick spray.

Combine the flour, granulated sugar, the 1/3 cup cocoa powder, the baking powder, coffee powder, baking soda, and salt in a large bowl. Make a well in the center and pour in the milk, melted butter, and vanilla. Stir jut until blended, spoon the batter evenly into the pan.

Combine the brown sugar and the ¼ cup cocoa power in a small bowl. Sprinkle evenly over the batter. Gently pour the boiling water in a zigzag fashion over the top; do not stir. Bake until the top of the pudding is set, about 35 minutes. Cool on a rack at least 30 minutes. Cut into 9 squares and serve warm or at room temperature.

PER SERVING (1 square): 165 Cal, 2 g Fat, 1 g Sat Fat, 0 g Trans Fat, 4 mg Chol, 220 mg Sod, 37 g Carb, 2 g Fib, 3 g Prot, 94 mg Calc.

POINTS value: 3