Title: Chocolate pudding cakes
 Categories: None
      Yield: 6 Servings
 
MMMMM---------------------------CAKES--------------------------------
      1 c  All-purpose flour
    2/3 c  Sugar
      3 tb Unsweetened cocoa powder
      2 ts Baking powder
      2 ts Salt
    1/4 c  Butter; melted
      1 ts Vanilla extract
    1/2 c  Pecans; chopped OPTIONAL

MMMMM--------------------------TOPPING-------------------------------
    2/3 c  Brown sugar; packed
      3 tb Unsweetened cocoa powder
     12 tb Warm water

MMMMM--------------------------GARNISH-------------------------------
           Whipped cream
           Fresh raspberries
 
  Preheat the oven to 350 degrees. Greaase six 6-oz custard cups. To
  prepare the cakes, in a medium bowl, mix together the flour sugar,
  cocoa powder, baking powder and salt. In a small bowl, mix together
  the milk, melted butter and vanilla. Stir into the flour mixture.
  Fold in the nuts. Spoon batter into the prepared custard cups,
  dividing evenly. Place the cups on a baking sheet. To prepare
  topping, in a small bowl, mix together the brown sugar and cocoa
  powder. Sprinkle each cup of batter with some topping, then sprinkle
  each cup with 2 tablespoons of the warm water. Bake until a toothpick
  inserted in the center comes out clean, 25 - 30 minutes. Cool the
  cakes in the cups for about 20 minutes. Loosen sides of the cakes and
  invert onto serving dishes. Garnish with whipped cream and
  raspberries.
  
  NOTES : Sprinkling each batter filled cup with 2 tablespoons of the
  warm water before baking dissolves the topping so it melts into the
  cakes, creating an extra moist result.