| 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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