| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Chocolate, Desserts |
8 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 |
c |
Granulated sugar |
| 1/2 |
c |
Unsweetened cocoa powder |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Ground ginger |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Vegetable oil |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Brown sugar; packed |
| 1 1/2 |
c |
Boiling water |
|
|
Whipped cream; (optional) |
|
|
Candied ginger root (optional); chopped |
INSTRUCTIONS
Heat oven to 350 degrees F. Grease 9-inch round or 5-1/2 cup oval baking
pan.
Combine flour, 3/4 cup granulated sugar, 1/4 cup cocoa powder, baking
powder, baking soda, ginger, and salt in medium-sized bow. Stir in milk,
oil, and vanilla to form thick batter. Spread in prepared pan in even
layer.
Sprinkle remaining granulated sugar, cocoa powder and the brown sugar over
batter in pan. Pour boiling water over top.
Bake in 350 degree oven 25 minutes, until set around sides and top is loose
and slightly bubbly. Cool in pan on rack at least 10 minutes.Serve warm or
at room temperature with whipped cream and candied ginger, if desired.
Nutritional information: 289.8 calories; 8.2 g fat; 3.2 g protein; 54.4 g
carbohydrates; 2 mg cholesterol; 252 mg sodium. Diabetic exchanges (from
MasterCook 4.07): 1 grain/starch; 1-1/2 fat; 2-1/2 other carbohydrates
Recipe by: Family Circle, 2/17/98
Posted to MM-Recipes Digest by SuenDoug@aol.com on Feb 6, 1998
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