1 c. all-purpose flour
2/3 c. sugar
1/4 c. unsweetened cocoa
2 tsp. baking powder
1/2 c. milk
4 tbsp. melted butter
1 1/2 tsp. vanilla

2/3 c. sugar
1/4 c. unsweetened cocoa
1 1/4 c. strong hot coffee (or boiling water)
Whipped cream or whipped topping

Butter an 8 inch square baking pan. For cake, in mixing bowl whisk together flour, sugar, cocoa and baking powder. Whisk in milk, butter and vanilla until well blended. Batter will be stiff. Spread in prepared pan.

Combine sugar and cocoa for topping and sprinkle evenly over cake batter. Pour hot coffee over top. Do not stir! Bake at 350 degrees for 35 to 40 minutes until top is glazed and dark brown and cake is bubbling up in places. Cool for at least 1 hour, then serve warm with whipped cream. Serves 6 to 8.