Hot Fudge Cake |
|
|---|---|
| 1 1/4 c | Sugar, divided |
| 1 c | Flour |
| 7 T | Cocoa, divided |
| 2 t | Baking Powder |
| 1/4 t | Salt |
| 1/2 c | Milk |
| 1/3 c | Butter or Margerine, melted |
| 1 1/2 t | Vanilla |
| 1/2 c | Light Brown Sugar |
| 1 1/4 c | Hot Water |
Preheat oven to 350 degrees.
Mix 3/4 c of sugar, flour, 3 T of cocoa, baking powder, and salt in mixing bolw. Stir in milk, butter, and vanilla. Beat until smooth. Pour batter into an ungreased 8 or 9 inch square baking pan.
Mix remaining 1/2 c sugar, brown sugar, and remaining 4 T cocoa together and sprinkle evenly over batter. Pour hot water over top. DO NOT STIR.
Bake 35 to 40 minutes or until center is almost set. Remove from oven and let stand about 15 minutes. Serve warm, spooning sauce over top of cake.
Store covered in refrigerator up to 1 week. Sauce will thicken to a pudding type consistancy. Can be reheated.