This cake is SCIENCE. When you cook it you get this delicious cake and Oooooey Gooooooey fudge-ness that goes wonderfully with ice-cream. NOT DIABETIC FRIENDLY. In fact, I ONLY prepare this when we have guests, because it is SO BAD for blood sugars (54g Carbs for about 1/2 C). So really if you have diabetes, do yourself a favor and SHARE this with someone :)
1 C flour
3/4 C sugar
2 T baking cocoa
2 teaspoons baking powder
1/4 t salt
1/2 C milk
2 T Canola oil
1 t vanilla
1 Cup chopped nuts (optional)
1 C brown sugar
1/4 C baking cocoa
1 3/4 C VERY HOT water (I usually leave the faucet running until it's so hot it burns my skin... not blister hot though).
ICE-CREAM (I prefer vanilla, and have even used vanilla frozen yogurt to soften the carb blow.. yeah right...)
Preheat oven to 350 degrees F
Mix flour, sugar, 2 T cocoa, baking powder and salt in an ungreased 9x9 square pan (YES NOT A BOWL DO IT IN THE PAN, LESS DISHES). Then mix in the milk, oil and vanilla with a fork. Stir in nuts.
Sprinkle brown sugar and 1/4 cup of cocoa over the batter. pour hot water evenly over the batter. Bake 40 minutes.
TOP WITH ICE-CREAM, share and ENJOY.