Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | All-purpose flour |
| 3 tablespoons | Granulated sugar |
| 2 teaspoons | Cocoa |
| ½ teaspoon | Baking powder |
| 1 dash | Salt |
| 2 tablespoons | Milk |
| 2 teaspoons | Vegetable oil |
| ¼ teaspoon | Vanilla |
| 2 tablespoons | Chopped nuts |
| ¼ cup | Packed brown sugar |
| 1 tablespoon | Cocoa |
| ½ cup | Hot water |
| \N \N | Cream |
From: Felicia Pickering <MNHAN063@...> Date: Sat, 10 Aug 1996 21:15:39 EDT Mix flour, granulated sugar, 2 tsp cocoa, the baking powder and salt in 24-oz. casserole. Stir in the milk, oil and vanilla until smooth. Stir in nuts; sprinkle with brown sugar and 1 tbsp cocoa. Place water in 1-cup measure. Microwave uncovered on high (550 watts) until boiling, 1 to 1½ minutes. Pour over batter. Microwave uncovered on high (550 watts) 1 minute; rotate casserole ¼ turn. Microwave uncovered until cake is set but still glossy, 1 ½ to 2 minutes longer. Serve warm topped with scoops of ice cream. Garnish with sliced bananas, toasted nuts and maraschino cherries if desired.
EAT-L Digest 9 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .