Sunday Suppers by Cynthia Graubert

Author:Cynthia Graubert
Language: eng
Format: epub
Publisher: Southern Living
Published: 2015-07-24T20:30:00+00:00

1 cup all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

1 ¼ cups granulated sugar

¼ cup plus 2 tablespoons unsweetened cocoa

½ cup milk

⅓ cup vegetable oil

1 teaspoon vanilla extract

½ cup firmly packed light brown sugar

1 ½ cups hot brewed coffee

Whipped cream or ice cream (optional)

1. Preheat oven to 350°F. Stir together first 3 ingredients, ¾ cup granulated sugar, and 2 tablespoons cocoa in a medium bowl. Stir together milk, oil, and vanilla; add to flour mixture, stirring until dry ingredients are moistened. Spread batter into a lightly greased 2-quart baking dish.

2. Stir together brown sugar, remaining ½ cup granulated sugar, and remaining ¼ cup cocoa in a small bowl; sprinkle over batter in pan. Using a spoon, gently drizzle hot coffee over brown sugar mixture, being careful not to disturb layers. (Do not stir.)

3. Bake at 350°F for 35 to 40 minutes or until a cake layer forms on top and springs back when lightly touched. Remove from oven to a wire rack, and cool 25 minutes. Serve warm with whipped cream or ice cream, if desired.

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