This recipe was in a 1994 TOH magazine. It was shared by a lady in Laramie, WY.
1 cup all-purpose flour
3/4 cup sugar
6 tbsp baking cocoa, divided
2 tsp baking powder
1/4 tsp salt
1/2 cup 2% milk
2 tbsp canola oil
1 tsp vanilla extract
1 cup packed brown sugar
1 3/4 cups hot water
Ice cream or whipped cream, optional
Preheat oven to 350-degrees. In a large bowl, whisk flour, sugar, 2 tablespoons cocoa, baking powder and salt. In another bowl, whisk milk, oil and vanilla together until blended. Add to the flour mixture, stirring just until moistened.
Transfer to a 9-inch square baking pan. In a small bowl, mix brown sugar and remaining cocoa; sprinkle over the batter. Pour hot water over all; do not stir!
Bake 35-40 minutes. Serve warm. If desired, top with ice cream or whipped cream.
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