Chocolate Float

Ingredients:

• 1 cup whole wheat flour or sub all-purpose
• 3/4 cup sugar
• 2 tbsp + 1/4 cup unsweetened cocoa powder divided
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 2 tbsp oil
• 1 tsp vanilla
• 1 cup packed brown sugar
• 1 3/4 cup hot water

Directions:

• Preheat oven to 350 degrees F.
• In a medium bowl, combine flour, sugar, 2 tbsp cocoa, baking powder, salt, milk, oil and vanilla. Batter will be very thick — don’t fear. You might need to stir with a metal spoon.
• Spread batter into a greased 9″ pie plate or square pan (*Note: make sure your pan has tall sides, otherwise your cake might run over a bit.)
• Combine brown sugar and ¼ cup cocoa. Spread over batter.
• Top with hot water (I use freshly boiled). Bake for about 30-35 minutes until top is dry and puffed. (*Note: put a cookie sheet underneath your pan in the oven, just in case a little spills over).
• Serve warm with ice cream.

Original recipe can be found here: The Recipe Rebel