Denver Chocolate Pudding

This is a recipe that has been named many things. I stumbled upon it shortly after moving to Denver. It's a recipe in my Fannie Farmer cookbook, the very one that my grandmother Mildred gave to me, and the same cookbook that my mother Arolyn gave to her. Anyway, that's another story. This recipe caught my eye because of it's name. Naturally I had to try it. IT WAS EXCELLENT! My family and I devoured this delicious fudge like cake dessert in one evening. Tonight as I'm looking in my cookbook to make this again, I open up my Marjorie Standish cookbook this time, only Marjorie calls it Easy Fudge Cake. I've heard some people call it Lava Cake too. So there you go! My twist on it is simple. I use all organic ingredients, and add a smidge of nutmeg and cinnamon. Viola! Denver Chocolate Pudding!

Ingredients:

Batter:
1 cup organic flour
3/4 cup organic white sugar
2 tsp. baking powder
1/8 tsp. salt
3 Tbsp. cocoa
2 Tbsp. butter
1/2 cup organic milk
1 tsp. vanilla
smidge of freshly ground nutmeg
smidge of cinnamon

Topping:
1/2 cup organic white sugar
1/2 cup brown sugar
4 Tbsp. cocoa
1 1/2 cups coffee OR water (psssttt "use the coffee")

On low heat melt the butter and cocoa in small pan until melted. Set aside. In a bowl sift together flour, white sugar, baking powder and salt. Add melted chocolate, milk, vanilla, nutmeg and cinnamon together into the sifted ingredients and stir. This batter will be very thick, don't be alarmed. Place batter in a 8 x 8 buttered pyrex pan spreading evenly. Sprinkle all four topping ingredients over the top of the batter, one topping at a time, in no particular order. Bake in a 350 degree oven for 40 minutes. You won't believe how beautiful the chemistry of this bubbling chocolate delight works. It's outstanding! Enjoy!