Yield: 8 Servings
|3 tablespoons||Butter or margarine|
|1 cup||Sugar; divided|
|3 tablespoons||Plus 1/3 cup unsweetened cocoa, divided|
|2 teaspoons||Baking powder|
|1⅔ cup||Hot water|
|¼ cup||Sliced almonds|
|Chilled heavy cream; milk or vanilla|
|Ice cream (opt)|
*Mix, bake and serve from one casserole. During baking a cake layer forms on top and a fudge sauce on bottom.
In oven, while preheating to 350-F, melt butter in a deep 2-quart casserole. Add butter and vanilla to milk (in measuring cup); set aside. In the casserole mix well flour, ½ sup sugar, 3 tablespoons cocoa, the baking powder and salt. Stir in milk mixture just to blend. Sprinkle evenly with remaining ⅓ cup cocoa and ½ cup sugar. Pour on water and bake on middle oven rack 20 minutes or until crust has formed. sprinkle with almonds; bake 10-15 minutes longer or until pick inserted comes out clean.
Spoon at once into dessert bowl, covering cake part with the fudge sauce.
Pass cream. 8 servings.
*MCformatted by Martha Hicks & Buster* Recipe by: Unknown-From recipe files of Martha Hicks Posted to MC-Recipe Digest V1 #880 by "Nitro_II " <Nitro_II@...> on Nov 2, 97