Double-Chocolate Lava Cake (White Whole Wheat Flour)

By hazelljbmh

This awesome chocolate dessert separates into two layers as it bakes; one turns into a yummy fudge sauce and the other a moist cake. Serve it warm topped with vanilla, coffee or dulce de leche cream.

Ingredients

• 1 cup Gold Medal® white whole wheat flour
• 3/4 cup granulated sugar
• 2 tablespoons unsweetened baking cocoa
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 3 tablespoons butter or margarine, melted
• 1 teaspoon vanilla
• 1 cup semisweet, bittersweet or milk chocolate chips (6 oz)
• 1/2 cup packed brown sugar
• 1/4 cup unsweetened baking cocoa
• 1 3/4 cups very hot water
• Ice cream, if desired
• Chopped toasted walnuts or pecans, if desired

Details

Preparation time 20mins
Cooking time 70mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°F. In ungreased 9-inch square pan, mix flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla with fork until smooth, making sure to incorporate dry ingredients in corners of pan. Stir in chocolate chips.

Spread batter in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water evenly over batter.

Bake about 40 minutes or until top is dry. Cool 10 minutes. Spoon warm cake into dessert dishes. Spoon sauce from pan onto each serving. Top with ice cream; sprinkle with nuts.