1 c Flour 1 ts Vanilla
3/4 c Sugar 1/2 c Chopped Nuts or
1/4 c Cocoa -Raisins [opt’l]
2 ts Baking Powder 1 c Brown Sugar
1/4 ts Salt 1/4 c Cocoa
1/2 c Milk 1 3/4 c Boiling Water
2 tb Salad Oil Ice Cream
Heat oven to 350?F. In an ungreased square pan, 9″ X 9″ X 2″, stir
together flour, sugar, cocoa, baking powder and salt. Mix in milk,
oil and vanilla with fork until smooth. Stir in optional raisins or
nuts. Spread evenly in pan. Sprinkle with brown sugar and cocoa. Pour
boiling hot water over batter. Bake for 40 minutes. The water will
make a sauce with the brown sugar and cocoa and percolate down to the
bottom of the pan. You will get a wonderful moist pudding with a
bottom layer of rich chocolatey sauce. Let stand for 15 minutes.
Spoon into dessert dishes or cut into squares. Invert each square
onto dessert plate. Top with ice cream and spoon sauce over each
square.
Yields
6 servings