| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Desserts | 6 | Servings | |
INGREDIENTS
| Jim Vorheis | ||
| 1 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 2/3 | c | Sugar |
| 2 | tb | Unsweetened cocoa powder |
| 2 | tb | Butter, melted |
| 1 | ts | Vanilla |
| 1/2 | c | Half and half |
| 1 | c | Chopped walnuts |
| 1 | c | Packed light brown sugar |
| 1/4 | c | Unsweetened cocoa powder |
| 1 3/4 | c | Boiling water |
| Sweetened whipped cream |
INSTRUCTIONS
Stir together flour, baking powder, salt, sugar and 2 tablespoons cocoa. Mix melted butter, vanilla and half and half. Add to flour mixture, blending lightly; add nuts. Pour into buttered 1 1/2 quart baking dish. Combine brown sugar and 1/4 cup cocoa and sprinkle over batter. Carefully pour boiling water over top of batter. Bake at 350 F for 30 minutes. Serve immediately with sweetened whipped cream. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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