Source: Taste of Home 2001 Annual Cookbook

Category: Dessert

Type: Pies/Tarts

Classifications: Cakes, Brownies,Pies & Pu

Qty Measure Ingredient

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1 cup self-rising flour

1/2 cup sugar

2 tablespoons plus 1/4 cup baking cocoa, divided

1/2 cup milk

3 tablespoons vegetable oil

1 cup brown sugar, packed

1 3/4 cups hot water

Instructions: In a bowl, combine the flour, sugar and 2 tablespoons cocoa.

Stir in milk and oil until smooth. Pour into a greased 8-inch square baking pan.

Combine the brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over top (do not stir).

Bake at 350* for 40-45 minutes or until top of cake springs back when lightly touched.

Serve warm with ice cream, if desired.

Staging:

Variations:

Background: Recipe by: Margaret McNeil, Memphis, Tennesse

Serves: 6

Food Exchanges: