| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Choc-cake |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sugar; granulated |
| 1 |
c |
All-purpose flour |
| 3 |
ts |
Cocoa |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Milk |
| 1/3 |
c |
Butter or margarine; melted |
| 1 1/2 |
ts |
Vanilla extract |
| 1/2 |
c |
Granulated sugar |
| 1 1/2 |
c |
Light brown sugar; packed |
| 4 |
ts |
Cocoa |
| 1 1/4 |
c |
Water; hot |
|
|
Whipped topping |
INSTRUCTIONS
Heat oven to 350 degrees. In medium bowl, combine 3/4 cup granulated sugar,
flour, 3 tbsp cocoa, baking powder and salt. Blend in milk, melted butter
and vanilla. Beat until smooth. Pour batter into a 8 or 9" square baking
pan. In small bowl, combine 1/2 cup granulated sugar, 1 1/2 cups brown
sugar and 4 tbsp cocoa. Sprinkle mixture, evenly, over the batter. Pour the
hot water over top; do not stir. Bake 35 to 40 minutes in a 350 degree oven
or until center is almost set. Let stand 15 minutes. Spoon into dessert
dishes, spooning sauce from bottom of pan over top. Garnish with whipped
topping.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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