| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Dessert |
9 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Cocoa |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Milk |
| 2 |
tb |
Oil |
| 1 |
ts |
Vanilla |
| 1 |
c |
Chopped nuts |
| 1 |
c |
Packed brown sugar |
| 1/4 |
c |
Cocoa |
| 1 3/4 |
c |
Hot tap water |
|
|
Favorite ice cream |
INSTRUCTIONS
In ungreased 9x9x2 pan, stir together flour, sugar, 2 tablespoons cocoa,
baking powder and salt. Mix in milk, oil and vanilla with fork until
smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and
1/4 cup cocoa. Pour hot water over batter. DO NOT STIR. Bake at 350 for 40
minutes. Let stand 15 minutes; spoon into dishes or cut in squares. Invert
on plate. Top with ice cream and spoon sauce over each serving.
MRS CARL WAYNE HILL (BOBBIE)
HOLLY GROVE, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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