| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Jewish |
|
9 |
Servings |
INGREDIENTS
| 1 |
c |
Sifted flour |
| 3/4 |
c |
Sugar |
| 3 |
tb |
Cocoa |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Milk |
| 2 |
tb |
Oil |
| 1 |
ts |
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.
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