Time: 10 minutes prep + 35 minutes baking
Yield: 8 servings
Recipe adapted greatly from Taste of Home
1 C flour
1 C sugar
6 T unsweetened Cocoa powder
2 1/2 t baking powder
1/4 t salt
3 T butter, melted
1/2 C evaporated milk
2 T canola oil
1 t vanilla
1 C packed brown sugar
1 1/3 C hot water
1. Pour your flour into a large mixing bowl. Add your sugar and 2 T of the cocoa powder. (Save the rest for later on in the game, folks.)
Toss your baking powder and salt into the bowl. Stir it all up with a wooden spoon.
2. Pour in your melted butter, evaporated milk, Canola oil and vanilla. Give everything a nice stirring. All ingredients should be well incorporated.
3. Spread the batter into a 9x9 inch pan that has been sprayed with cooking spray.
4. In a separate bowl combine your packed brown sugar and 4 T of cocoa powder. Whisk it all up together. If you have a few clumps of brown sugar that don't want to cooperate...don't dismay. A few brown sugar clumps are acceptable. What a relief.
5. Sprinkle the brown sugar/cocoa mixture onto the cake batter.
6. Pour your hot water right over the top of the whole lot.
DON'T STIR IT!!! I'm not kidding here. That water is going to make it's way to the bottom of the pan and turn into itself into luscious hot fudge. Yes. It is amazing. I totally agree.
7. Bake the whole confection at 350 degrees for 35-40 minutes. Serve warm from the oven with vanilla ice cream.