“This is a cake that makes its own accompaniment. If you serve it hot from the oven, the cake is accompanied by hot fudge syrup that begs for a scoop of vanilla ice cream. If you can posssibly wait until it cools, the cake is accompanied by chocolate pudding. Either way, nothing could be easier. your budding young cook can make, bake, and serve it all in the same pan! You can also fancy it up by layering it with vanilla ice cream in clear parfait glasses. Top with a sprinkle of nuts and a cherry.”
This recipe was printed in the September issue of the magazine, Parentlife, waaaaaay back in 2000. Since then, it’s been a favorite of mine. It’s one of those recipes that can be made with “pantry” ingredients and can be whipped together easily and served cold, room temp, or right out of the oven. ‘
Easy Chocolate Lover’s Cake
Mix together and put in a 9 inch square pan:
3/4 cup white sugar
1 cup self-rising flour
2 tbs cocoa
1/2 cup milk
3 tbs melted margarine
1 tsp vanilla
Mix together and sprinkle over the cake:
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup cocoa
Gently pour 1 1/2 cups water over the toppings. Do not stir. Bake at 350 for 30-40 minutes or until top springs back when lightly touched. Serve hot, room temp. or cold.
YUM! YUM!!!
