This fabulous dessert has to be one of the best chocolate concoctions I’ve ever made—and by using so much cocoa powder (Hershey’s Special Dark is my favorite), you can almost convince yourself that those antioxidants make this a healthy fix for your chocolate cravings! The sauce remains syrupy and makes enough to spoon over your ice cream, as well.
1 C. all-purpose flour
2 tsp. baking powder
1 C. unsweetened cocoa powder
1 C. sugar
1/2 C. cup milk
2 T. shortening or coconut oil, melted
1 tsp. vanilla
Preheat oven to 350º and butter/spray an 8” or 9” square pan. Mix together flour, baking powder, salt, cocoa powder, and sugar. Stir in milk, melted shortening and vanilla. Spread mixture in the prepared pan (it will be very stiff).
1 1/2 C. brown sugar
5 T. cocoa powder
1 3/4 C. hot water
Mix brown sugar and cocoa powder and sprinkle over the cake batter. Pour hot water over all. Bake at 350° for 45 minutes, or until cake feels firm beneath the sauce. Serve warm with ice cream. Refrigerate leftovers.
Kitchen Hint: You can re-warm leftover cake in the microwave. Separate into pieces with sauce over each piece, cover, and heat in 30-second intervals until it’s as warm as you want it.