When you want your coffee and cake to give each other a hug this is the dessert to make.
Check out what my pals over at TWP had to say about this recipe:
“I made this last night. It’s a recipe from Tasty Kitchen, and while I was initially drawn to it because of its charmingly vintage name, I wound up loving it for one reason alone: it’s absolutely scrumptious. It’s hard to describe—part brownie, part lava cake, and with a yummy coffee flavor.”
I am so glad you made this, Ree! It tastes amazing.
Ingredients
¾ cups Domino Granulated Sugar
1 cup Sifted Gold Medal All-Purpose Flour
2 teaspoons Clabber Girl Baking Powder
⅛ teaspoons Morton Salt
1 piece Baker’s Unsweetened Chocolate (1 Square)
2 Tablespoons Land O Lakes Butter
½ cups TruMoo Whole Milk
1 teaspoon McCormick Vanilla Extract
½ cups Brown Sugar
½ cups Granulated Sugar (additional)
4 Tablespoons Toll House Powdered Cocoa (Not Drink Mix)
1 cup Folgers Cold Strong Coffee
Instructions
Sift together 3/4 cup sugar, flour, baking powder, and salt. Set aside.
Melt square of unsweetened chocolate and butter in the microwave. Add to dry ingredients alternately with the milk and vanilla. Blend. Pour into a greased 8×8 pan.
Combine brown sugar, the 1/2 cup additional granulated sugar and cocoa powder. Sprinkle over the cake batter. Pour the one cup COLD coffee on top. This will look TERRIBLE. Bake 350 degrees for 40 minutes.
Serve warm with ice cream or sweetened whip cream or whipped topping. This will serve 8. In a 9×9 square pan, you can cut 9 pieces. Best served warm.
USE THE RED NEXT PAGE LINK BELOW TO SEE THE NEXT CAKE RECIPE.
Quick Tip: Serve this yummy cake with your favorite ice cream!
Thank you to TPW for this great recipe.
