Double-Chocolate Lava Cake (White Whole Wheat Flour)

 

1

cup Gold Medal® white whole wheat flour

3/4

cup granulated sugar

2

tablespoons unsweetened baking cocoa

2

teaspoons baking powder

1/4

teaspoon salt

1/2

cup milk

3

tablespoons butter or margarine, melted

1

teaspoon vanilla

1

cup semisweet, bittersweet or milk chocolate chips (6 oz)

1/2

cup packed brown sugar

1/4

cup unsweetened baking cocoa

1 3/4

cups very hot water

Ice cream, if desired

Chopped toasted walnuts or pecans, if desired

• 1 Heat oven to 350°F. In ungreased 9-inch square pan, mix flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla with fork until smooth, making sure to incorporate dry ingredients in corners of pan. Stir in chocolate chips.
• 2 Spread batter in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water evenly over batter.
• 3 Bake about 40 minutes or until top is dry. Cool 10 minutes. Spoon warm cake into dessert dishes. Spoon sauce from pan onto each serving. Top with ice cream; sprinkle with nuts.