1 c Flour
3/4 c Sugar
6 tb Baking cocoa, divided
2 ts Baking powder
1/4 ts Salt
1/2 c Milk
2 tb Vegetable oil
1 ts Vanilla extract
1 c Packed brown sugar
1 3/4 c Hot water
“Here’s a wonderful way to top off a great meal – a rich, chocolate cake
that’s not overly sweet. Mom served it with a scoop of ice cream or cream
poured over.” – Vera Reid Ice cream or whipped cream, optional.
In a medium bowl, combine the flour, sugar, 2 Tbsp. cocoa, baking powder
and salt. Stir in the milk, oil, and vanilla until smooth. Spread in an
ungreased 9″ square baking pan. Combine the brown sugar and remaining
cocoa; sprinkle over batter. Pour hot water over all; do not stir. Bake at
350 degrees for 35-40 minutes. Serve warm. Top with ice cream or whipped
cream if desired.
Yields
6 Servings
