Fudgey Pudding Cake

3/4 cup Evaporated Skim Milk
3/4 cup strong hot coffee

1 cup all purpose flour
1/2 cup + 1/4 cup sugar
1/3 cup + 2 T. cocoa
1 T. baking powder
1/4 tsp. salt
2 T. melted butter

In a 2 cup measuring cup, combine evaporated milk and coffee.
Set aside.

In medium bowl, combine flour, 1/2 cup sugar, 1/3 cup cocoa,
baking powder and salt.
Stir in butter and 3/4 cup of the coffee mixture until smooth - 
batter will be thick.

Spoon into lightly greased 10 cup round oven safe bowl or 
casserole.  Smooth top of batter.

In small bowl, combine 1/4 cup sugar and 2 T. cocoa.
Sprinkle over batter.
Pour remaining 3/4 cup of coffee mixture over top.
DO NOT STIR.

Bake in 350 oven 35 minutes, until sauce bubbles and 
cake is firm to the touch.