Recipe by Chef shapeweaver �
Since there are only two of us to feed now, I was looking to cut back on cooking on so much food. I found this dessert in a TOH "Country Cooking” cookbook, submitted by Helene Belanger of Denver Colorado. This is a very "light chocolate tasting" cake. Submitted on May 18th 2006
Top Review by vitalev
Great recipe! Ideal size for one or two (one in my case!) I didn't have Bisquick, so I substituted 1/2 c. flour, 3/4 tsp. baking powder, a dash of salt, and 1/2 Tb. butter (just cut in). Turned out fantastic, good thick pudding sauce with great chocolate flavor. This is a keeper!
- 1⁄2 cup Bisquick
- 2 tablespoons granulated sugar
- 2 teaspoons baking cocoa
- 3 tablespoons milk
- 1⁄2 teaspoon vanilla extract (or can use peppermint extract)
- 3 tablespoons brown sugar
- 1 tablespoon baking cocoa
- 1⁄2 cup boiling water
- ice cream (optional) or whipped topping (optional)
Directions See How It's Made
- Preheat oven to 350ºF.
- In a small bowl, mix together baking mix, white sugar, and cocoa.
- Stir in milk and vanilla (batter will be stiff).
- Divide batter between two greased 8 to 10 inch custard cups.
- For topping, combine brown sugar and cocoa in a separate bowl. Stir in boiling water and divide evenly over batter.
- Bake at 350ºF for 20 to 25 minutes or until toothpick inserted in center comes out clean.
- If desired, top with ice cream and dust with extra baking cocoa.