Chocolate Fudge Sauce Cake

This is one of my favorite recipes from childhood. My sister and I regularly begged Mama to make this for dessert. Sometimes we got our wish, which is, I suppose, why it remained so special!

The chocolateness helped, too, of course!

No eggs and very little oil, so this is fairly "healthy!" Ha ha!

This cake seems very weird in the making: a brownie-type batter goes on the bottom of the pan, followed by a dry mixture, and finally hot water poured over all! The cake rises to the top, and a rich hot fudge sauce is formed on the bottom. Adjust sugar in batter to 3/4 c and to 3/4 c in dry mixture, if you like things less sweet. Can reduce nuts, too; I like 3/4 c better than 1 c.

Serve hot (if possible) or at least warm with vanilla ice cream (we use fat-free frozen yogurt nowadays) and/or whipped topping (again, fat-free is available). Toss in some fresh raspberries if you're feeling flush.

This reheats well in the microwave. I suggest dishing up serving-sized portions and reheat separately rather than reheating the entire cake. Not that you're likely to have to deal with this problem....

Mix, starting with dry ingredients and adding wet ones and nuts last, and spread in bottom of greased (Pam) 9x9" pan:

1 c flour (sift if you like; I don't bother)
2 t baking powder
1 c sugar
2 T cocoa
1/4 t salt
1/2 c milk
2 T melted oleo (I use extra light olive oil; no funny taste)
1 c nuts (optional)

Mix well and dump on top of moist batter:

1 c brown sugar
4 T cocoa

Over all, carefully pour 1 3/4 c very hot water.

Bake at 350( about 45 minutes. Cake will have risen and look sort of shiny on top but not dry or wet. Helpful, huh? But if you underbake it, so what?!

Nine lady-like servings; 8 somewhat more sedate servings; 6 happy camper servings.


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