A Recipe...

An aunt and cousin came to visit tonight and ended up staying for dinner. It was my night to make it (Sarah and I switch off every other day) and I decided that a yummy dessert would be the perfect finishing touch. ☺

I so enjoy this recipe that I thought I would share it with you. I've made it quite a few times--it's ultra quick and easy, and besides measuring cups and such, you only dirty the one pan that you bake it in! How nice is that?

It was popular during World War II as a substitute for more conventional cakes because it uses no eggs or butter...and you all know how much I love that era. It has since appeared in every basic Betty Crocker cookbook since 1950. Plus, there is just something so neat and "magical" about the fact that two separate textures (cake and hot fudge) are formed during baking.

Without further ado...

Hot Fudge Sundae Cake
* * * * *
1 cup flour
3/4 cup granulated sugar
2 Tbls. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
2 Tbls. vegetable oil
1 tsp. vanilla
1 cup packed brown sugar
1/4 cup cocoa
1 3/4 cup very hot water
Ice Cream

Heat oven to 350 degrees. Mix flour, granulated sugar, 2 Tbls. cocoa, the baking powder and salt in ungreased square pan, 9 by 9 by 2 inches. Mix in milk, oil and vanilla with fork until smooth. Spread in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour very hot water over batter.

Bake 40 minutes. Spoon warm cake into dessert dishes and top with ice cream. Spoon sauce from pan onto each serving.