Photo by Stephanie Staton
Easily and quickly made from everyday pantry staples, this warm, comfort-food dessert gives the gourmet impression that you spent all day preparing it.
- 1 cup self-rising flour *
- 1/2 cup sugar
- 2 T. plus 1/4 cup cocoa powder, divided
- 1/2 cup milk
- 3 T. vegetable oil
- 1 cup brown sugar, firmly packed
- 1¾ cups hot water
*As a substitute for self-rising flour, place 1/2 tsp. baking powder and 1/2 tsp. salt in a measuring cup. Add all-purpose flour to measure 1 cup.
In a bowl, combine the flour, sugar and 2 T. 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 degrees F for 40 to 45 minutes or until top of cake springs back when lightly touched. Serve warm.
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