Serves: 8
Prep.Time: 25 minutes + 40 minutes baking
1-1/4 cups sugar -- divided
1 cup all-purpose flour
7 tablespoons Hershey's® cocoa
3 tablespoons cornstarch
2 teaspoons baking powder
1/4 teaspoon salt
2 cups milk
2 egg yolks -- beaten
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup packed light brown sugar
1-1/4 cups hot water
Preheat oven to 350 degrees. In a mixing bowl, combine 3/4 cup of the sugar, flour, 3 tablespoons of the cocoa, the cornstarch, baking powder and salt. Stir in milk, beaten egg yolks, butter and vanilla; beat until smooth. Spread batter into ungreased 8- or 9-inch square baking pan. Stir together remaining 1/2 cup sugar, brown sugar, and remaining 4 tablespoons cocoa; spread evenly over batter. Pour hot water over top---do not stir. Bake 35-40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with thawed whipped topping and berries if desired.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved