Mocha Pudding Cake
Serves 4 to 6

¾ cup (180 ml) all-purpose flour
1/3 cup (80 ml) white sugar
2 Tbsp (30 ml) VE Pure Cocoa
1 tsp (5ml) VE Baking Powder
1/3 cup (80 ml) milk
1 egg, beaten
2 Tbsp (30 ml) melted butter
1 tsp (5 ml) VE Vanilla Extract
Sauce:
¾ cup (180 ml) firmly packed brown sugar
¼ cup (60 ml) VE Pure Cocoa
1 cup (250 ml) hot coffee

1. Preheat oven to 350° F (175° C).
2. Lightly butter and 8" x 8" (20 x 20cm) square glass baking dish.
3. Whisk together first 4 ingredients in mixing bowl. Stir in milk, egg, butter and VE Vanilla Extract until just combined. Batter will be slightly lumpy. 4. Spread batter into prepared pan. Mix together sauce ingredients and pour over top. Do not stir. 5. Bake for 30 minutes or until cake is firm when gently touched. 6. Serve warm with whipped cream or vanilla ice cream.

Per serving: Calories 440, Fat 11 g (Saturated 6 g, Trans 0.2 g), Cholesterol 80 mg, Sodium 170 mg, Carbohydrate 83 g (Fibre 4 g, Sugars 57 g), Protein 8 g.