| 1 | cup Gold Medal® all-purpose flour |
| 3/4 | cup granulated sugar |
| 2 | tablespoons baking cocoa |
| 2 | teaspoons baking powder |
| 1/4 | teaspoon salt |
| 1/2 | cup milk |
| 2 | tablespoons vegetable oil |
| 1 | teaspoon vanilla |
| 1 | cup chopped nuts, if desired |
| 1 | cup packed brown sugar |
| 1/4 | cup baking cocoa |
| 1 3/4 | cups very hot water |
| Ice cream, if desired |
| 1. | Heat oven to 350ºF. |
| 2. | Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan. |
| 3. | Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter. |
| 4. | Bake about 40 minutes or until top is dry. |
| 5. | Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving. |
|
| Have an ice-scream! Serve up this fun dessert at your next get-together and include other ice-cream toppings such as chopped nuts, crushed cookies, candy sprinkles and maraschino cherries. |
|
| Rise to the occasion! If using self-rising flour, there is no need to add baking powder and salt. |
Nutrition Information:
255 ( 35 ); 4 g ( 1 g); 0mg; 190 mg; 54 g ( 2 g); 3 g 0%; 0%; 10 %; 10 % 1 ; 2 ; 1