1
cup all purpose flour
3/4 cup sugar
2 tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 tbsp. shortening, melted*
1 cup finely chopped nuts
(optional)
1 cup brown sugar, packed
1/4 cup cocoa
1 3/4 cups hot water
Directions:
Preheat oven to 350°F.
In a
mixing bowl, measure flour,
sugar, 2 tbsp. cocoa (or use up
to 4 tbsp.), baking powder and
salt. Blend in milk and
shortening; stir in nuts.
Pour
into an ungreased 9x9x2-inch
square baking pan.
Stir
together brown sugar and 1/4 cup
cocoa; sprinkle over batter.
Pour hot water over the batter.
Do not stir!
Bake
for 30-45 minutes or until a
toothpick inserted in center of
cake (not the pudding) comes out
clean.
While
the cake is still very warm from
the oven, spoon cake and pudding
into dessert cups or serving
bowls. Top with Cool Whip,
whipped cream flavored with rum
or vanilla ice cream, or
garnished with chocolate curls,
if desired, or serve as-is.
*If
using salted butter, decrease
salt by half.
|
