c All-purpose flour 3/4 c Granulated sugar 1 1/2 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 1/3 c Unsweetened cocoa 1/4 c Unsweetened cocoa 1/2 c Milk 3 tb Butter or margarine; melted 1 ts Vanilla extract 1/2 c Firmly packed brown sugar 1 3/4 c Boiling water Whipped cream; optional Or vanilla ice cream 1. Preheat oven to 350 degrees. Grease 9-inch square baking dish. 2. Combine flour, granulated sugar, baking powder, baking soda, salt and 1/3 cup cocoa in medium bowl. Combine milk, butter and vanilla in measuring cup; stir into dry ingredients just until blended. Spoon batter evenly into prepared dish. 3. Combine brown sugar and remaining 1/4 cup cocoa in small bowl. Sprinkle evenly over batter. Pour over boiling water over entire mixture; do not stir. 4. Bake 35 to 38 minutes, until toothpick inserted in center comes
out clean. Cool 10 minutes. Serve with whipped cream or vanilla ice cream if desired. Makes 8 servings. Nutrition facts per serving: 235 calories, 6 g fat, 14 mg chol., 296 mg sodium. COMMENT: What makes this dessert so irresistible? As it bakes, a pudding sauce forms beneath the cake layer. Cocoa-based and made without eggs, its an old-fashioned treat that should be served with a dollop of whipped cream or vanilla ice cream and a big spoon. Source: Ladies' Home Journal - February, 1994 -----
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