3/4 c All-purpose flour
3/4 c Granulated sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/3 c Unsweetened cocoa
1/4 c Unsweetened cocoa
1/2 c Milk
3 tb Butter or margarine; melted
1 ts Vanilla extract
1/2 c Firmly packed brown sugar
1 3/4 c Boiling water
Whipped cream Or vanilla ice cream -(optional) Recipe by: Ladies’ Home Journal – February, 1994 1. Preheat oven to 350 degrees. Grease 9-inch square baking
dish. 2. Combine flour, granulated sugar, baking powder, baking
soda, salt and 1/3 cup cocoa in medium bowl. Combine milk, butter and vanilla in measuring cup; stir into dry ingredients just until blended. Spoon batter evenly into prepared dish. 3. Combine brown sugar and remaining 1/4 cup cocoa in small
bowl. Sprinkle evenly over batter. Pour over boiling water over entire mixture; do not stir. 4. Bake 35 to 38 minutes, until toothpick inserted in
center comes out clean. Cool 10 minutes. Serve with whipped cream or vanilla ice cream if desired. Makes 8 servings. Nutrition facts per serving: 235 calories, 6 g fat, 14 mg chol., 296 mg sodium. COMMENT: What makes this dessert so irresistible? As it bakes, a pudding sauce forms beneath the cake layer. Cocoa-based and made without eggs, its an old-fashioned treat that should be served with a dollop of whipped cream or vanilla ice cream and a big spoon. —–