My mom used to make this for us once in a while and it's still one of my favourites. I made it the other night before my friend went back on her wheat free diet and it was a big hit. The cake is dense, moist, and fudgy and the beauty of this is that it's self-saucing! This is a great low-fat chocolate fix. It's very simple to make, and be sure to serve it warm - it's not the same cold. And there should be no leftovers!
1 cup flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup cocoa powder, divided
1/2 cup chopped nuts
3/4 cup lightly packed brown sugar
1/2 cup milk
2 tbsp veg oil or melted butter
1 tsp vanilla
2 cups hot (not boiling) water
1. Preheat the oven to 350F. In an ungreased 8" square pan, stir together the flour, sugar, baking powder, salt and 2 tbsp of the cocoa.
2. In a separate bowl, stir together the remaining cocoa powder, nuts, and brown sugar; set aside.
3. Stir milk, oil, and vanilla into the flour mixture in the pan and blend well. Spread out evenly. The batter will be thick.
4. Sprinkle nut mixture evenly over the batter and carefully pour the hot water over everything. DO NOT STIR!
5. Bake until tester inserted comes out clean. Serve warm. Enjoy!
Notes to the readership.
- Whatever you do, mind you DO NOT STIR the mixture after the water has been added! This is going to make the lovely pudding-like sauce. It will thicken on it's own – trust me.
- For some strange reason, the nuts tend to all gravitate towards the centre of the cake during baking. I have never been able to figure this out, but you may notice this, too. You'll just have to live with it.
- Make sure you use an 8" pan for this. They didn't have one here, so I had to make it in something a bit smaller and it nearly overflowed over the sides. I would also recommend you put the pan on a baking sheet when you go to bake this, just to be safe.