I spotted this recipe in a magazine almost 20 years ago. When I really want chocolate, this hits the spot every time! This cake is easy to make, although it's not your usual, run-of-the-mill cake. The batter is pretty thick, but standard. The wild card here is that you cover the batter with a dry mixure and hot water! The dry mixture incorporates with the hot water and makes a decadent, rich fudge sauce that sinks to the bottom. The moist, fudgy cake rises through ~ a chocolate lover's dream!
Ingredients:
1-1/4 c. granulated sugar, divided
1 c. all-purpose flour
7 T. Hershey's cocoa powder, divided
2 t. baking powder
1/4 t. salt
1/2 c. milk
1/3 c. melted butter
1-1/2 t. vanilla extract
1/2 c. light brown sugar
1-1.4 c. hot water
Directions:
Heat oven to 350 degrees. In a medium bowl, whisk together 3/4 c. of the granulated sugar, flour, 3 T. of the cocoa, baking powder, and salt. Stir in milk, butter, and vanilla. Beat until smooth.
Spread batter into ungreased 8 or 9 inch square baking pan. In another small bowl, whisk together the remaining 1/2 c.granulated sugar, brown sugar, and remaining 4 T. cocoa. Sprinkle evenly over the batter. Pour hot water over the top of the dry ingredients. DO NOT STIR!
Bake 35-40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over the top. Garnish with whipped cream or serve with vanilla bean ice cream.
For extra chocolate goodness, I love Breyer's Triple Chocolate ice cream ~ white chocolate, milk chocolate, and dark chocolate alltogether! Delicious!
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