| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Cakes | 6 | Servings | |
INGREDIENTS
| 1 | c | Flour |
| 1 1/2 | c | Sugar; divided |
| 2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/2 | c | Butter; melted |
| 1/2 | c | Cocoa; divided |
| 1/2 | c | Milk |
| 1 | ts | Vanilla |
| 1/2 | c | Almonds; finely chopped |
| 2 1/2 | c | Milk; hot |
| Icing sugar | ||
| Whipped cream or vanilla ice |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time: :45 Preheat oven to 350F. Combine flour, 3/4 cup of sugar, baking powder and salt in 13x9x2" ungreased rectungular cake pan. Combine butter and 1/4 of the cocoa, add to dry ingredients along with 1/2 cup of milk and vanilla; mix well with a fork. Combine remaining 3/4 cup sugar, remaining 1/4 cup cocoa and almonds. Sprinkle over batter. Carefully pour 2 1/2 cups hot milk over all; do not stir. Bake in preheated oven for 40 to 45 minutes or till top is shiny and sauce is bubbly. Dust with icing sugar and serve immediately with whipped cream or ice cream and garnish with addtional almonds, if desired. This cake bakes in its own sauce. from The Cooking with Milk Calendar 1992 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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