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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I get the cake in the oven first so it can bake while we're eating. It's wonderful served warm.Marilyn Janssen, Dawson Creek, British Columbia Ingredients:
1 cup sugar, divided |
3 tablespoons baking cocoa, divided |
1-1/2 cups boiling water |
2 tablespoons butter, softened |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup milk |
ice cream or whipped topping |
maraschino cherries, optional |
Directions:
1. In a saucepan, combine 1/2 cup sugar and 1 tablespoon cocoa. Stir in boiling water until smooth. Simmer, uncovered, for 5 minutes. Meanwhile, in a bowl, cream butter, vanilla and remaining sugar. Combine flour, baking powder, salt and remaining cocoa; add to creamed mixture alternately with milk. Beat well. Pour the chocolate sauce into a greased 1-1/2-qt. baking dish. Drop batter by rounded teaspoonfuls onto sauce. Bake, uncovered, at 375° for 25 minutes or until a toothpick inserted in the center comes out clean. Serve warm with ice cream. Garnish with cherries if desired. Yield: 4-6 servings.
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