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Prep 15min
Total1hr25min
Ingredients12
Servings8
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Ingredients
1
cup all-purpose flour
6
tablespoons unsweetened baking cocoa
2
teaspoons baking powder
1/4 teaspoon salt
1
1/4 cups granulated sugar
1/2 cup milk, room temperature
3
tablespoons vegetable oil
1
teaspoon vanilla
1/2 cup packed light brown sugar
1
1/2 cups boiling water
Frozen (thawed) whipped topping or ice cream, if desired
Fresh raspberries, if desired
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Steps
1
Heat oven to 350°F. Lightly grease 8-inch square pan with shortening or cooking spray.
2
In medium bowl, mix flour, 2 tablespoons of the cocoa, the baking powder, salt and 3/4 cup of the granulated sugar; stir in milk, oil and vanilla. Spread batter in pan.
3
In small bowl, mix brown sugar and remaining 1/4 cup cocoa and 1/2 cup granulated sugar. Sprinkle over batter. Using a spoon, gently drizzle boiling water over batter, being careful not to disturb layers. (Do not stir.)
4
Bake 45 minutes or until cake layer forms on top and springs back when lightly touched. Cool 25 minutes. Serve cake warm with whipped topping and raspberries.
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Nutrition Facts
Serving Size:1 Serving
Calories
292
Total Fat
6g
0%
Saturated Fat
1g
0%
Sodium
223mg
0%
Total Carbohydrate
60g
0%
Dietary Fiber
1g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 3 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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