| |
| |
| 1 cup |
|
Flour |
|
| ¾ cup |
|
Sugar |
|
| 2 Tbs |
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Cocoa |
|
| 2 tsp |
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Baking powder |
|
| ¼ tsp |
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Salt |
|
| ½ cup |
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Milk |
|
| 4 Tbs |
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Vegetable oil |
|
| 1 tsp |
|
Vanilla |
|
| 1 cup |
|
Chopped nuts (optional) |
|
| 1 cup |
|
Brown sugar, packed |
|
| ¼ cup |
|
Cocoa |
|
| 1¾ cups |
|
Hottest tap water |
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| 1 |
Heat oven to 350°. |
| 2 |
Mix flour, sugar, the 2 tablespoons cocoa, baking powder and salt in ungreased 9"x9"x2" pan. |
| 3 |
Mix in milk, oil, and vanilla with fork until smooth. |
| 4 |
Stir in nuts. |
| 5 |
Sprinkle with brown sugar and 1/4 cup cocoa. |
| 6 |
Pour hot water over batter. Bake 40 minutes. |
| 7 |
Serve warm, topped with ice cream. Spoon sauce from pan onto each serving. |
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| Cooking Tips |
| For BUTTERSCOTCH SUNDAE CAKE: Substitute 1 package (6 ounces) butterscotch chips for the nuts. Decrease brown sugar to 1/2 cup and the 1/4 cup cocoa to 2 tablespoons. |
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