1 cup cake flour
1/3 cup sugar
1/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. salt
1 egg (large)
1/2 cup milk
2 tbsp. vegetable oil
2 tsp. vanilla extract
3/4 cup chocolate chips (optional)
1 1/3 cup strong hot coffee
2/3 cup light brown sugar (packed)
1/4 cup chopped walnuts or pecans
powdered sugar (for dusting)

Preheat oven to 350°F.

Spray a 1 1/2 to 2 quart baking dish with non-stick spray.

In a large bowl, whisk together flour, sugar, cocoa, baking powder and salt. In a small bowl, beat egg, milk, oil and vanilla. Add gradually to the flour mixture, stirring only until combined. Fold in chocolate chips.

Spread batter in baking dish evenly. Combine coffee and brown sugar and pour over the batter in pan. Sprinkle with nuts. Do Not Stir!

Bake in preheated oven until top springs back when lightly touched in center (about 30-35 minutes). Allow to cool for 10 minutes. Dust lightly with powdered sugar.

Serve while still hot. Top with vanilla or chocolate ice cream or orange sherbet or chocolate whipped cream, if desired.

Submitted by: CM