1 cup all-purpose or unbleached flour
3/4 cup sugar
1/2 to 1 cup chopped pecans (if desired)
2 tablespoons unsweetened baking cocoa (I use Ghirardelli premium baking cocoa)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons melted shortening or oil (I use vegetable oil)
1 teaspoon vanilla
3/4 cup firmly packed brown sugar
1/4 cup unsweetened baking cocoa
1 3/4 cups ot water
- Heat oven to 350 (F). Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, nuts, 2 tablespoons cocoa, baking powder, salt, milk, shortening and vanilla. Mix at medium speed until well blended. Spread in ungreased 8" square pan.
- In small bowl, combine brown sugar, 1/4 cup cocoa and hot water; pour over batter. Bake at 350 (F) for 40 to 45 minutes or until cake is set. Serve warm or cool, topped with cream or whipped cream or ice cream.
- 6 to 8 servings