MMMMM----- Recipe via Meal-Master (tm) v8.04
  Categories: Cakes
       Yield: 4 Servings
       1 c  Flour
       1 tb Unsweetened cocoa powder
       2 ts Baking powder
       1 ts Instant coffee powder
     1/2 ts Salt
     3/4 c  Lt brown sugar; firmly pack
       2 tb Corn oil
       1 ts Vanilla extract
     1/2 c  Brewed coffee
     1/4 c  Lt brown sugar; firmly pack
       1 c  Brewed coffee
            Vanilla or coffee ice cream
            -or whipped cream
   1. Preheat the oven to 350 degrees F, with a rack in the middle.
   Lightly grease four 1-cup souffle dishes or ramekins.
   2. Sift the flour, cocoa powder, baking powder, instant coffee and
   salt into a medium bowl.
   3. Add 3/4 cup of the brown sugar, oil, vanilla and 1/2 cup of the
   brewed coffee and mix thoroughly. Pour into the souffle dishes.
   4. Sprinkle 1 tablespoon brown sugar over the batte in each dish.
   Pour 1/4 cup hot coffee over the sugar and batter in each dish. The
   mixture will look strange and lumpy, but it will transform into a
   wonderful dessert as it bakes.
   5. Bake for 30 minutes, or until the cake layer begins to pull away
   from the sides of the pan. Serve warm, topped with ice cream or
   whipped cream. This cake is best served the day it is made,
   preferably soon after it is baked.
   VARIATION: Bake the cake in an 8-inch square pan. Sprinkle on 1/4 cup
   brown sugar, then pour on 1 cup hot coffee. Bake for 45 minutes, or
   until the cake pulls away from the sides.
   Source:  Corby Kummer’s “Joy of Coffee”