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This special dessert separates into two layers as it bakes and becomes a fudge sauce topped with cake. Serve it warm topped with ice cream.
1 cup all-purpose flour
3/4 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup chopped nuts, if desired
1 cup packed brown sugar
1/4 cup baking cocoa
1 3/4 cups very hot water
Ice cream, if desired
1. Heat oven to 350°.
2. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9 X 9 X 2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan.
3. Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water evenly over batter.
4. Bake about 40 minutes or until top is dry. Cool 10 minutes.
5. Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.
*If using self-rising flour, omit baking powder and salt.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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