| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Jewish |
|
9 |
Servings |
INGREDIENTS
| 1 |
c |
Sifted flour |
| 3/4 |
c |
Sugar |
| 3 |
T |
Cocoa |
| 2 |
t |
Baking powder |
| 1/2 |
t |
Salt |
| 1/2 |
c |
Milk |
| 2 |
T |
Oil |
| 1 |
t |
Vanilla |
| 1/2 |
c |
Chopped walnuts |
| 1/4 |
c |
Cocoa |
| 1 |
c |
Light brown sugar, packed |
| 1 3/4 |
c |
Hot water |
INSTRUCTIONS
Source: Jewish Western Bulletin Sift together flour, sugar, 3
Tablespoons cocoa, baking powder and salt into mixing bowl. Add milk,
oil and vanilla; blend 1 minute, using an electric mixer at medium
speed. Pour mixture into greased 9-inch square baking pan. Combine 1/4
cup cocoa and brown sugar. Sprinkle over batter. Then add the nuts.
Pour the hot water evenly over all. Bake at 350*F for 45 minutes or
until toothpick inserted in cake part, comes out clean. Serve warm.
Posted to JEWISH-FOOD digest V97 #066 by alotzkar@direct.ca (Al) on
Feb 28, 1997.
A Message from our Provider:
“Even in a ‘New Age\”, God’s truth is crystal clear”