Not for calorie counters, this rich chocolate cake is served upside down. The sauce cooks through the cake, making a rich topping.
Pre-heat oven to 350* and butter an 8 x 8 square pan.
4 tablespoons softened butter
1 cup sugar
2 tablespoons cocoa
1 tsp vanilla
½ cup milk
1 cup all purpose flour
1 tsp salt
2 tsp baking powder
Set 2 cups of water in a saucepan on the stove to boil. You'll need extra, as some will evaporate.
Sift the flour, salt and baking soda and put aside.
Cream the softened butter and sugar, then add the cocoa and continue to cream. Add the milk and vanilla and stir until smooth. Using a whisk will make this easier.
Sift in the flour, salt and baking soda, stirring until well blended. Pour into a buttered 8 x 8 dish, the batter will be stiff, so smooth with a spatula.
Sauce:
3/4 cup brown sugar firmly packed
1/4 cup cocoa
1 tsp vanilla
1 1/2 cup boiling water
Mix brown sugar and cocoa until smooth, add vanilla and boiling water and stir until the cocoa and brown sugar are completely dissolved. Pour over cake mixture and bake at 350* for 35 min.
Cool, cut into pieces and serve upside down, with the rich chocolate sauce on top. For an extra rich touch, add vanilla ice cream or whipped cream.
Serves 6 to 8. If there are leftovers, cover and refrigerate. You can re-heat in the microwave.
Post a Comment
<< Home