The first time I tasted this I just knew it wasn't a "food storage" recipe as it was so delicious. Was I ever surprised with this no-egg treat...
Mix:
 | 2 cups flour
| 4 teaspoons baking powder
| 1 teaspoons salt
| 1 1/2 cups sugar
| 4 Tablespoons cocoa (the kind without sugar or powdered milk)
| |
| Mix 1 cup milk
| 2 teaspoons vanilla
| 4 Tablespoons oil
| Optional: 1 cup chopped nuts.
| |
Sauce:
| 1 1/2 cup brown sugar
| 8 Tablespoons cocoa
| 3 1/5 cups hot water
| |
At this point, with a 1/2 inch of watery liquid floating over the top of the batter you will be wondering if whoever made this recipe was "completely out to lunch." Don't fret. It will work.
Bake at 350 degrees F for 50 minutes.
As it cooks, the liquid topping will magically move from the top of the batter to the bottom - the reason the pan must be well greased. It can't float on the topping if the batter is stuck to the pan. As it cooks, most of this liquid is soaked up by the batter. If you like chocolate, you'll love this.
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All contents copyright (C) 1997, Al Durtschi. All rights reserved.
Recipes remain the property of those who submitted them.
Revised: 20 Mar 97