Prep 15 mins
Cook 55 mins
Very rich--for me, this is for when I am really craving chocolate. This is modified from a Hershey's cookbook.
- 1 1⁄4 cups sugar, divided
- 1 cup all-purpose flour
- 7 tablespoons cocoa, divided
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup soymilk
- 1⁄3 cup margarine (softened or melted)
- 1 1⁄2 teaspoons vanilla extract
- 1⁄2 cup brown sugar, packed
- 1 1⁄4 cups hot water
- Preheat oven to 350°F.
- In medium mixing bowl, combine 3/4 cup sugar, flour, 3 Tbsp cocoa, baking powder, and salt.
- Blend in the milk, vanilla, and margarine; beat until smooth.
- Spread batter into a square pan 8x8x2 or 9x9x2. This cake does not rise, but it bubbles, so be sure your pan height is tall enough or you will have chocolate burning all over your oven.
- In a separate small bowl, mix remaining 1/2 cup sugar, brown sugar, and remaining 4 Tbsp cocoa; sprinkle mixture evenly over batter.
- Pour hot water over the top; do not stir.
- Bake for 40 minutes or until center is almost set. (It will look kind of like a cobbler).
- Let stand 15 minutes; spoon into bowls, spooning sauce from bottom of pan over the top.
Wow, this is amazingly rich and delicious! We ate it warm (with whipped topping) and liked it very much, but ate some cold the next day and thought it was phenomenal, so I'll probably try to make it ahead in the future. I love that something made with kitchen staples can be so special. Thanks for the recipe!
GREAT STUFF!!! I don't like cake, but this is something i will be making alot (like i need it that bad-LOL). Batter was alittle thick at first, but when i baked it, it all went together like a cake-like brownie. Serve with Cool Whip!!! Thanks for the great recipe, it was AWESOME!!!!!!!!!!!!!!!
This was a GORGEOUS recipe!! I couldnt believe how great it turned out. i spent 40 mins fretting that I'd done it wrongly, as I couldnt see any bubbly sauce, then I served it to fidn the rich sauce at the bottom. Non-vegans adored it too. I used an extra light marg, and skim soy and it worked perfectly. I also did another batch (with plain skim) and half self raising white, half wholemeal (the SR to counter the density of wholemeal) and it worked well too. I've seen another variation which cuts out the margarine but don;t know if it works. I may try using 1/2 c splenda instead of sugar with the top sauce, so its less sugarific.