Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | All pupose flour |
| ½ cup | Sugar |
| 5 tablespoons | Unsweetened cocoa powder |
| 2 teaspoons | Baking powder |
| ½ teaspoon | Salt |
| ¾ cup | Milk |
| 2 tablespoons | Butter; melted |
| 1 teaspoon | Vanilla |
| \N \N | Topping |
| ¾ cup | Packed light brown suagr |
| 1¾ cup | Boiling water |
Preheat oven to 350 degrees F. Butter 8" x 8" x 2" baking dish. Combine flour, sugar, 3 tbsp cocoa powder, baking powder and salt. Stir in milk, butter and vanilla just until blended. Spoon into dish and spread evenly.
In another bowl combine brown sugar, remaining 2 tbsp cocoa; gradually stir in boiling water until sugar dissolves. Gently pour over batter in pan.
Bake 25-30 mins until top of cake springs back when touched. Cool 30 mins and dust with confectioners sugar. Serve warm! From The Chocolate Cookbook by Elizabeth Wolf Cohen Recipe by: Susan Murie <susanm@...> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.