This is a pudding cake, so you first make a “cake” base which is topped with a liquidy “pudding” mixture. Somehow it works. Hence the mystery.

• 3/4 cup (5 1/4 ounces) granulated sugar
• 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose or White Whole Wheat Flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup (3/4 ounce) low-fat cocoa
• 3/4 cup (6 ounces) skim milk
• 2 teaspoons vanilla

• 1/2 cup (3 1/4 ounces) brown sugar, packed
• 1/2 cup (3 1/2 ounces) granulated sugar
• 1/4 cup (3/4 ounce) low-fat cocoa
• 1 cup (8 ounces) double-strength coffee, room temperature

• Preheat the oven to 350°F. Lightly grease an 8 x 8-inch baking pan.

• In a large mixing bowl, stir together the dry “cake” ingredients – i.e., the sugar, flour, baking powder, salt and cocoa.
• Add the milk and vanilla; beat till smooth.
• Pour the batter into a lightly greased 8 x 8-inch pan.

• Now for the “pudding”. In a small bowl, mix together the white and brown sugars and cocoa. Sprinkle evenly over the cake batter in the pan.
• Pour the coffee over all. This may look kind of strange and messy, but never fear; everything will turn out fine.

• Bake the cake for 40 minutes, or until the top springs back when pressed gently.
• Remove from the oven and cool on a wire rack in pan.
• Cut into nine squares.

• Servings: 9
• This cake is best enjoyed warm, between half an hour and an hour after you've taken it out of the oven. Good topped with whipped cream or served with vanilla ice cream.

• 1.1 g fat, 12.4 g carbohydrates, 3.6 g protein, 1.8 g fiber.
• 2 PointsPlus. 220.4 cal.

• Phyllis Keays
• Recipe reconstructed from King Arthur Flour