Misty Curtis

2 Tbsp butter or margarine                         
1 cup all purpose flour
¾ cup sugar
6 Tbsp unsweetened cocoa divided
2 tsp baking powder
½ tsp salt
Whipping cream
½ cup milk
1 tsp vanilla
¾ cup firmly packed brown sugar
1 ¼ cup water
Place butter in 1 cup glass measure. Cook on high for 45 seconds, or until butter melts. Set aside. Combine flour,
sugar, 2 tbsp of the cocoa, baking powder, and salt. Stir
in milk, melted butter, and vanilla. Pour into 8 inch
round microproof baking dish. Set aside. In 4cup glass measure, combine brown sugar, remaining cocoa, and
water. Mix well. Pour over batter. Do not stir. Cover with
paper towel. Cook on high for 9-11 min., or until cake
tests done. Remove from even and let stand 10 min. Top
with whipped cream and serve.

1 comment:

Emily J. said...

Misty used to make this all the time for us in Blackfoot. Good memories