Ingredients
1
cup Gold Medal™ all-purpose flour
3/4
cup granulated sugar
2
tablespoons unsweetened baking cocoa
2
teaspoons baking powder
1/4
teaspoon salt
1/4
teaspoon ground cinnamon
1/2
cup milk
2
tablespoons vegetable oil
1
teaspoon vanilla
1
cup chopped nuts, if desired
1
cup packed brown sugar
1/4
cup unsweetened baking cocoa
1/4
teaspoon ground cinnamon
1 3/4
cups boiling water
Ice cream, if desired
Preparation
Heat oven to 350°F. In ungreased square pan, 9x9x2 inches, mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder, salt and 1/4 teaspoon cinnamon. Stir in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan.
In medium bowl, mix brown sugar, 1/4 cup cocoa and 1/4 teaspoon cinnamon; sprinkle over batter. Pour boiling water over batter.
Bake cake 40 minutes. Let stand 15 minutes. Spoon cake with sauce into individual dishes. Top with ice cream.
