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? for 40-45 minutes or until top of cake springs back when lightly touched. Serve warm with ice cream if desired. Yield: 6-8 servings.
Editor's Note: As 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.
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|Serving Size: 1 Serving (167g)|
|Recipe Makes: 1|
|Calories from Fat: 78 (13%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||12 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 14.9mg||5 %|
|Sodium 513.1mg||18 %|
|Potassium 170.2mg||4 %|
|Total Carbohydrate 122.3g||36 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 121.1g|
|Protein 5.1g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 579
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