Everything goes good with ice cream, especially this hot fudge brownie cake. I pulled this from Southern Living January 2009. Mmmm, mmmm, good!
I love this because it doesn’t require any eggs or butter! And it goes good with ice cream : )
- 1 cup all-purpose flour
- 2 Tablespoons unsweetened cocoa powder (you’ll also need 1/4 cup more for second step)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 and 1/4 cups of granulated (white) sugar (this will be divided)
- 1/2 cup of milk
- 3 Tablespoons vegetable oil
- 1 teaspoon vanilla
- 1/2 cup firmly packed light brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 and 1/2 cups boiling water
- Preheat oven to 350. Lightly grease an 8×8 square pan.
- Read through the rest of the directions before you do anything else!
- In large bowl, stir together flour, 2 T cocoa, 2 T b. powder, 1/4 t salt, and 3/4 cup of the white sugar
- Stir in milk, oil, and vanilla
- Spread batter (will be very thick!) into pan
- In a small bowl, combine the rest of your white sugar, your brown sugar, and the rest of the cocoa. Sprinkle over batter in pan. (I did not read through the ingredient list, so I ran out of cocoa. This is just the two combined sugars.)
- Using a spoon, gently drizzle the boiling water over the batter, being careful not to disturb the layers (or burn the mess out of your hand). DO NOT STIR. (I must have glazed over the “using a spoon” part, because I just poured it directly from the pot into the pan. I did pour it slowly though for good coverage. We’ll see how it turns out.)
- Bake at 350 for 45 minutes or until a cake layer forms on top and the layer springs back when touched. Let cool on a wire rack for 25 minutes. Serve warm with ice cream. Yummo!
- Eat until you are miserable and can poke your stomach out so that you look 8 months pregnant.
- Rest for 15 minutes.
- Go get another bowl before your husband and children eat it all!
P.S. It turned out great, even without the extra cocoa and with not spooning the water over the batter.