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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 9 |
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Here's a wonderful way to top off a great meala rich chocolaty cake that's not overly sweet. Mom served it with a scoop of ice cream or cream poured over. I'd always have room for a serving of Hot Fudge Cake. Vera Reid, Laramie, Wyoming Ingredients:
1 cup king arthur unbleached all-purpose flour |
3/4 cup sugar |
6 tablespoons baking cocoa, divided |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup 2% milk |
2 tablespoons canola oil |
1 teaspoon vanilla extract |
1 cup packed brown sugar |
1-3/4 cups hot water |
ice cream or whipped cream, optional |
Directions:
1. Preheat oven to 350°. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened.
2. Transfer to an ungreased 9-in.-square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir.
3. Bake 35-40 minutes. Serve warm. If desired, top with ice cream. Yield: 9 servings.
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