1 c Flour
1 1/2 c Sugar; divided
2 ts Baking powder
1/4 ts Salt
1/2 c Butter; melted
1/2 c Cocoa; divided
1/2 c Milk
1 ts Vanilla
1/2 c Almonds; finely chopped
2 1/2 c Milk; hot
Icing sugar
Whipped cream or vanilla ice
Fat grams per serving: Approx. Cook Time:
:45
Preheat oven to 350F. Combine flour, 3/4 cup of sugar, baking powder and
salt in 13x9x2″ ungreased rectungular cake pan. Combine butter and 1/4 of
the cocoa, add to dry ingredients along with 1/2 cup of milk and vanilla;
mix well with a fork. Combine remaining 3/4 cup sugar, remaining 1/4 cup
cocoa and almonds. Sprinkle over batter. Carefully pour 2 1/2 cups hot milk
over all; do not stir. Bake in preheated oven for 40 to 45 minutes or till
top is shiny and sauce is bubbly. Dust with icing sugar and serve
immediately with whipped cream or ice cream and garnish with addtional
almonds, if desired.
This cake bakes in its own sauce. from The Cooking with Milk Calendar 1992
From
Yields
6 Servings
