1 cup plain flour
¾ cup granulated white sugar
2 tsp. baking powder (make sure to use 2 tsp.)
¼ tsp. salt
2 T. butter or margarine, melted
½ cup whole milk
1 tsp. vanilla
½ cup chopped nuts (I use pecans)
½ cup granulated white sugar
½ cup light brown sugar
4 T. powdered cocoa
1 cup hot water
Preheat oven to 350 degrees; then spray a square 8-inch baking dish with Baker’s Joy.
In an electric mixer bowl, combine the first four ingredients with a fork.
Add melted butter or margarine, milk, and vanilla; beat on medium-high for 4 minutes.
Stir in the nuts by hand.
Pour the batter into the greased pan and set aside.
In another bowl, mix the sauce ingredients until blended.
Pour the sauce over the unbaked cake.
Then, bake in the preheated oven for 40 minutes.
While the cake is baking, the chocolate sauce slips under the cake batter.
When cooking is complete, use oven mitts to carefully turn the hot cake out onto a platter that has a “lip” or turned up edge.
This platter allows the chocolate sauce to flow over the top of the cake and pool around the cake base.
Serve cake while it is hot with vanilla ice cream on top of the chocolate sauce, if desired.
The cake is equally as good when it has cooled.