Yield: 1 servings
|1 cup||All-purpose four|
|6 tablespoons||Baking cocoa, divided|
|2 teaspoons||Baking powder|
|2 tablespoons||Vegetable oil|
|1 teaspoon||Vanilla extract|
|1 cup||Packed brown sugar|
|1¾ cup||Hot water|
|\N \N||Whipped cream|
|\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