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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe has a gooey chocolate running through it and topped with ice cream is delicious. Almost like one of our favorite restaurants desserts called Chocolate to die for . Ingredients:
1 cup flour |
2 tablespoons unsweetened cocoa |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 1/4 cups granulated sugar, divided |
1/2 cup milk, at room temperature |
3 tablespoons vegetable oil |
1 teaspoon vanilla extract |
1/2 cup firmly packed light brown sugar |
1/4 cup unsweetened cocoa |
1 1/2 cups boiling water |
whipped cream or ice cream |
Directions:
1. 1. Preheat oven to 350 dgr. Stir together flour, next 3 ingredients, and 3/4 cup granulated sugar in a large bowl; stir in milk, oil, and vanilla. Spread batter in a lightly greased 8-inch square pan.
2. 2. Combine brown sugar, cocoa, and remaining 1/2 cup granulated sugar in a small bowl; sprinkle over batter in pan. Using a spoon gently drizzle 1 1/2 cups boiling water over batter, being careful not to disturb layers. (Do not stir.).
3. 3. Bake at 350 dgr for 45 minutes or until a cake layer forms on top and layer springs back when touched. Let cool on a wire rack 25 minutes. Serve warm with whipped cream or ice cream.
4. The boiling water spooned over the cake creates the pudding layer while it bakes. Warm leftovers in the microwave before adding whipped cream or ice cream.
5. My family likes ice cream with some caramel syrup over the top. Enjoy!
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