Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | All-purpose four |
| ¾ cup | Sugar |
| 6 tablespoons | Baking cocoa, divided |
| 2 teaspoons | Baking powder |
| ¼ teaspoon | Salt |
| ½ cup | Milk |
| 2 tablespoons | Vegetable oil |
| 1 teaspoon | Vanilla extract |
| 1 cup | Packed brown sugar |
| 1¾ cup | Hot water |
| \N \N | Whipped cream |
| \N \N | .*OR* |
| \N \N | .Ice cream (optional) |
"Here's a wonderful way to top off a great meal...a rich, chocolatey cake that's not overly sweet. Mom served it with a scoop of ice cream or cream poured over. I'd always have room for a serving of Hot Fudge Cake." -- Vera Reid, Laramie, Wyoming.
In a medium bowl, combine flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in the milk, oil and vanilla until smooth.
Spread in an ungreased 9-inch square baking pan. Combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do *not* stir. Bake at 350 degrees F. for 35-40 minutes. Serve warm.
Top with whipped cream or ice cream if desired.
From "Taste of Home" magazine, Collector's Edition.
Typed for you by Iris Grayson.
Submitted By IRIS GRAYSON On 04-14-95