| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/2 |
c |
Granulated sugar |
| 1/2 |
c |
Unsweetened cocoa powder |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Milk |
| 2 |
tb |
Butter; melted |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Mint semisweet chocolate chips (or plain; if desired) |
| 1/2 |
c |
Packed brown sugar |
| 1/2 |
c |
Chopped walnuts |
| 1 3/4 |
c |
Boiling water |
|
|
Peppermint or vanilla ice cream |
INSTRUCTIONS
Preheat oven to 350~. In large bowl sift together flour, sugar, 1/4 cup
cocoa powder, baking powder and salt. Whisk in milk, melted butter and
vanilla until smooth. Stir in chips. Spread batter in ungreased 9-inch
glass baking pan.
In medium bowl mix together brown sugar and remaining 1/4 cup cocoa powder;
stir in walnuts. Sprinkle over batter in pan. Place pan on oven rack and
gently pour boiling water evenly over all.
Bake 30 - 35 minutes, or until cake looks firm and begins to pull away from
sides of pan. Let cool in pan 10 minutes. Cut into squares and serve warm
with sauce from bottom of pan. Top with ice cream.
Posted to EAT-L Digest by ChezSchu <ChezSchu@AOL.COM> on Dec 5, 1997
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