3/4 c. sugar
2 T. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 T. oil
1 tsp. vanilla
1 c. chopped nuts (optional)
1 c. packed brown sugar
1/4 c. cocoa
1 3/4 c. hottest tap water
Mix flour, sugar, 2 tablespoons cocoa, baking powder and salt in ungreased 9-inch square baking pan. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake for 40 minutes 350. Let stand for 15 minutes; spoon into dessert dishes, or cut into squares and invert on dessert plates. Top with ice cream and spoon sauce over each serving.
Jenny Lehman (Steve L.)
Our Swiss Pantry II
First Mennonite Church
1987
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