The perfect desert when nothing but chocolate will do the trick. Not too "pretty" but few will complain once they've had a bite - especially when served over a good vanilla ice cream.
Ingredients:
Cake
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup softened butter
1/2 cup milk
1 teaspoon vanilla
1/2 cup cocoa powder**
* Optional: chopped walnuts or almonds
** Cocoa powder - My preference is a Dutch Refined Process Cocoa which
gives this treat a more bittersweet chocolate taste, but regular can be
used also. To cut the bitterness of a bittersweet, if you like, you can
substitute a portion of the milk with Grand Mariner, Kaluah, or other liqueur.
Sauce
3/4 cup cocoa powder
1 1/2 cups packed dark or light brown sugar
3 1/2 cups hot water
3/4 cup butter
Method:
Cake
Cream butter, sugar and liquids.
Mix dry ingredients (by sifting or stirring) and add to wet mixture until blended.
Spread in a well buttered 1 quart casserole dish, (the deeper the better) and set aside.
Sauce:
Combine sugar and cocoa in saucepan and blend.
Add hot water and butter and cook (not boil) for five minutes stirring
constantly over low heat.
Pour over batter and bake in a moderate oven for 45 minutes; 350 degrees for metal, 325 degrees for ceramic or glass. The batter will form a moist brownie-like goo which floats to the top, leaving beneath it a lake of a hearty hot fudge sauce.
Serve warm, with ice cream or whipped cream and coffee and let someone else do the dishes.