- 1 cup self-rising flour
- 1/2 cup sugar
- 2 tablespoons plus 1/4 cup baking cocoa, divided
- 1/2 cup whole milk
- 3 tablespoons vegetable oil
- 1 cup packed brown sugar
- 1-3/4 cups hot water
- Vanilla ice cream, optional
- In a bowl, combine the flour, sugar and 2 tablespoons cocoa. Stir in milk and oil until smooth. Pour into a greased 8-in. square baking pan. Combine the brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over top (do not stir). Bake at 350° until top of cake springs back when lightly touched, 40-45 minutes. Serve warm, with ice cream if desired.
Self-rising Flour-1 cupAs a substitute for 1 cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
1 each: 267 calories, 6g fat (1g saturated fat), 2mg cholesterol, 198mg sodium, 53g carbohydrate (40g sugars, 1g fiber), 3g protein.