| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Grains |
|
Cake |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
All-purpose flour |
| 3 |
tb |
Granulated sugar |
| 2 |
ts |
Cocoa |
| 1/2 |
ts |
Baking powder |
| 1 |
ds |
Salt |
| 2 |
tb |
Milk |
| 2 |
ts |
Vegetable oil |
| 1/4 |
ts |
Vanilla |
| 2 |
tb |
Chopped nuts |
| 1/4 |
c |
Packed brown sugar |
| 1 |
tb |
Cocoa |
| 1/2 |
c |
Hot water |
|
|
Cream |
INSTRUCTIONS
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Date: Sat, 10 Aug 1996 21:15:39 EDT
Mix flour, granulated sugar, 2 tsp cocoa, the baking powder and salt in
24-oz. casserole. Stir in the milk, oil and vanilla until smooth. Stir in
nuts; sprinkle with brown sugar and 1 tbsp cocoa. Place water in 1-cup
measure. Microwave uncovered on high (550 watts) until boiling, 1 to 1 1/2
minutes. Pour over batter. Microwave uncovered on high (550 watts) 1
minute; rotate casserole 1/4 turn. Microwave uncovered until cake is set
but still glossy, 1 1/2 to 2 minutes longer. Serve warm topped with scoops
of ice cream. Garnish with sliced bananas, toasted nuts and maraschino
cherries if desired.
EAT-L Digest 9 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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