Gooey Chocolate Pudding Cake

In an 8×11 baking dish, whisk together the flour, sugar, 2 tablespoons of the cocoa, baking powder and salt.

Pour in the milk, melted butter and vanilla. Stir until combined; be sure to get the corners.

In a small bowl, combine the remaining 1/4 cup cocoa powder and dark brown sugar with a fork. Break up any large clumps and sprinkle it over the top of the batter. Do not stir.

Pour coffee (I used instant coffee granules dissolved in boiling water) over top of the brown sugar/cocoa. Do not stir.

Carefully place the baking dish into a preheated 350ºF oven and bake for 40 minutes, rotating the pan halfway through baking time.

Let cool for 20 minutes before serving. Serve slightly warm with a scoop of your favorite ice cream.

Adapted from an old cookbook picked up at a garage sale.