This is a simple recipe that is simply delicious...easy to make and easy to serve topped with a dollop of whipped cream or ice cream. It is best served warm yet delicious when it is completely cool. A suggestion would be to make it up before your dinner guests arrive...and then when all of you sit down to dinner slip it into the oven...and dessert will be ready by time dinner is consummed and your guests are sipping on Gevalia Traditional Roast coffee. Here is the recipe:
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
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
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