Categories: Dessert
Ingredients
- 1 cup Gold Medal® white whole wheat flour
- 3/4 cup granulated sugar
- 2 tablespoons unsweetened baking cocoa
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 3 tablespoons butter or margarine, melted
- 1 teaspoon vanilla
- 1 cup semisweet, bittersweet or milk chocolate chips (6 oz)
- 1/2 cup packed brown sugar
- 1/4 cup unsweetened baking cocoa
- 1 3/4 cups very hot water
- Ice cream, if desired
- Chopped toasted walnuts or pecans, if desired
Directions
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Heat oven to 350°F. In ungreased 9-inch square pan, mix flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla with fork until smooth, making sure to incorporate dry ingredients in corners of pan. Stir in chocolate chips.
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Spread batter in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water evenly over batter.
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Bake about 40 minutes or until top is dry. Cool 10 minutes. Spoon warm cake into dessert dishes. Spoon sauce from pan onto each serving. Top with ice cream; sprinkle with nuts.