Ingredients
- 1 cup flour
- 1 cup sugar
- 2 tbsp., plus 1/4 cup cocoa powder
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup milk
- 2 tbsp. vegetable oil or melted butter
- 1 1/2 tsp. vanilla extract
- 1/2 cup chopped walnuts ( optional)
- 1 cup packed brown sugar
- 1 1/2 cups boiling water
- 1 cup heavy cream
Preparation
Step 1
Preheat the oven to 350 degrees.
In a mixing bowl, stir together the flour, 3/4 cup of the granulated sugar, 2 tbsp. of the cocoa powder, the baking powder, and the salt. Add the milk, the oil, and 1 tsp. of the vanilla, and stir until blended. Stir in the nuts, if using. Pour the batter into a greased 9x 13 inch pan.
In a small bowl, combine the brown sugar with the 1/4 cup cocoa powder; stir well. Spread this mixture over the batter in the pan. Using a large spoon, drizzle the boiling water over the cake; do not stir. Bake for 40 to 45 minutes, or until the top of the cake is firm. Let the cake cool slightly. Meanwhile, whip the cream with the remaining 1/4 cup sugar and 1/2 tsp. vanilla. Cut the cake into squares and place them upside down ( gooey side up) on dessert plates. Spoon a dollop of whipped cream onto each piece of cake.
PAULA DEEN'S KITCHEN CLASSICS