Yield: 1 servings
|1 cup||All pupose flour|
|5 tablespoons||Unsweetened cocoa powder|
|2 teaspoons||Baking powder|
|2 tablespoons||Butter; melted|
|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.