Triple Chocolate Pudding Cake
1 package double chocolate deluxe brownie mix — (Pillsbury)
1/2 teaspoon baking powder
1/2 cup milk
1/4 cup butter, melted
1 teaspoon anilla
1 1/2 cups water
1 1/2 teaspoons instant coffee granules
1 cup canned deluxe fudge frosting — pillsbury
whipped cream or vanilla ice cream
Heat oven to 350ºF. Spray an 9 or 8 inch square pan with nonstick cooking spray. In large bowl, combine brownie mix and baking powder, mixing well. Add milk, butter, vanilla and chocolate syrup from packet in brownie mix; mix well. Spread in greased pan. Bring water to a boil in medium saucepan. Add espresso granules and stir to dissolve. Add frosting; cook and stir over low heat until melted and smooth. Slowly pour over batter in pan. DO NOT STIR.
Bake at 350ºF for 40-45 minutes or until edges are bubbly and cake begins to pull away from sides of pan. top may appear shiny in spots. Cool for 30 minutes. Serve warm or chilled with whipped cream. Store in fridge.