| 1/4 | cup Gold Medal® all-purpose flour |
| 3 | tablespoons granulated sugar |
| 2 | teaspoons baking cocoa |
| 1/2 | teaspoon baking powder |
| 1/8 | teaspoon salt |
| 2 | tablespoons milk |
| 2 | teaspoons vegetable oil |
| 1/4 | teaspoon vanilla |
| 2 | tablespoons chopped nuts |
| 1/4 | cup packed brown sugar |
| 1 | tablespoon baking cocoa |
| 1/2 | cup hot water |
| 2 | scoops ice cream |
| Sliced bananas, if desired |
| Additional chopped nuts, if desired |
| Maraschino cherry, if desired |
| 1. | Mix flour, granulated sugar, 2 teaspoons cocoa, the baking powder and salt in 24-ounce microwavable casserole. Stir in milk, oil and vanilla until smooth. Stir in 2 tablespoons nuts. Sprinkle with brown sugar and 1 tablespoon cocoa. |
| 2. | Place water in 1-cup microwavable measure. Microwave uncovered on High 1 minute to 1 minute 30 seconds or until boiling. Pour over batter. |
| 3. | Microwave uncovered on High 2 minutes 30 seconds to 3 minutes, rotating casserole 1/4 turn after 1 minute, until cake is set but still glossy. Serve warm topped with ice cream. Garnish with sliced bananas, additional nuts and cherries. |
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| Baking cocoa is dried chocolate liquor, with the cocoa butter removed, that is ground into unsweetened cocoa. Cocoa drink mixes have added powdered milk and sugar and are not a substitution for baking cocoa. |
|
| To determine if a casserole is 24 ounces, measure 3 cups water and pour into the casserole; there should still be at least an inch of space to the top of the casserole. |
Nutrition Information:
490 ( 160 ); 18 g ( 6 g); 30 mg; 340 mg; 78 g ( 2 g); 6 g 6 %; 0%; 20 %; 12 %