1-1/3 cups granulated sugar, divided

1 cup unsifted all-purpose flour

1/4 teaspoon salt

1/2 cup cocoa, divided

2 teaspoons baking powder

Pinch of cinnamon

1/4 cup oil

1/2 cup milk

1 teaspoon vanilla

2 heaping teaspoons instant coffee powder

1 cup boiling water

 

Preheat oven to 350 deg.  Coat an 8x8x1-1/2-inch baking pan with cooking spray.

 

In a large bowl, combine 2/3 cup of the sugar, flour, salt, 1/4 cup of the cocoa, baking powder, and cinnamon; stir well to blend.  Whisk in the oil, milk, and vanilla.  The batter will be stiff.  Scrape the batter into the prepared pan and smooth top.

 

In a small bowl, stir together the remaining 2/3 cup sugar and 1/4 cup cocoa.  Sprinkle over the cake batter.  Dissolve the coffee powder in the boiling water, and pour it over the batter; Do Not Stir.

 

Bake for about 25 to 30 minutes, or until the top of the cake looks crisp, and a toothpick inserted into the cake comes out clean.  Cool on a wire rack for about 5 minutes.  Serve warm from the baking pan.

 

Serves 6.