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Prep 15min
Total19min
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Ingredients
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
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Steps
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
490
Calories from Fat
160
Total Fat
18 g
Saturated Fat
6 g
Cholesterol
30 mg
Sodium
340 mg
Potassium
370 mg
Total Carbohydrate
78 g
Dietary Fiber
2 g
Protein
6 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
12%
12%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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