For the cake:
1 package (18.25 ounces) plain chocolate-cake mix
3/4 cup buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
For the topping:
1/2 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
1/4 cup miniature semisweet chocolate chips
1 teaspoon instant coffee granules
2 1/4 cups boiling water
Place a rack in the center of the oven and preheat oven to 325 degrees.
For the cake: Place the cake mix, buttermilk, oil, eggs and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium-low and beat until the batter is smooth, 1 1/2 minutes longer, scraping down the side of the bowl again if needed. Pour the batter in a 9- by 13-inch glass or ceramic baking dish.
For the topping: Mix the brown sugar, cocoa powder, chocolate chips and coffee granules in a small bowl and sprinkle the topping evenly over the batter in the baking pan. Pour the boiling water over the batter and carefully place the pan in the oven.
Bake the cake until the edges are firm but the center still jiggles when you shake the pan, 30 to 35 minutes. Remove the cake pan from the oven and spoon the warm pudding cake into bowls. Serve with ice cream.
Note: Store this cake, covered with plastic wrap, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the completely cooled cake in the pan, covered with aluminum foil, for up to three months. Let the cake thaw overnight on the counter before serving.
Makes 16 to 20 servings.
– “The Cake Mix Doctor Returns!” by Anne Byrn (Workman, 2009)
