Has a similar texture to a rich brownie. The fudge sauce sinks to the bottom during baking. Best served warm in dessert dish topped with a sccoop of vanilla ice cream. Serves 12

2 cups Flour 500 mL
1/4 cup Unsweetened cocoa powder 50 mL
4 tsp Baking powder 20 mL
1/2 tsp Salt 2 mL
1-2/3 cups Sugar 400 mL
1 cup Coarsely chopped walnuts 250 mL
1 cup Milk, room temperature 250 mL
1/4 cup [1/2 stick] Unsalted butter, melted 50 mL
2 tsp Vanilla 10 mL
1 ounce Unsweetened chocolate, melted 30 g

1 cup Sugar 250 mL
1 cup Firmly packed dark brown sugar 250 mL
1/2 cup plus 2 tbsp Unsweetened cocoa powder 150 mL
1-3/4 cup Hot water 425 mL

Preheat oven to 350°F [180°C]

CAKE Generously butter 9x13 inch [23x33 cm] baking dish. Stir first 4 ingredients into large bowl. Mix in sugar and nuts. Whisk milk, butter and vanilla in medium bowl. Add to dry ingredients and beat well. Beat in chocolate. Spoon batter into prepared dish; smooth top. Set aside while preparing sauce.

SAUCE Mix both sugars and cocoa in medium bowl. Gradually add hot water and stir until smooth. Gently pour sauce over back of spoon onto cake batter, covering completely.

Bake until cake is firm to touch and top is well browned, about 35 - 40 minutes.

Let cake cool slightly.

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