“There is nothing—absolutely nothing—half so much worth doing as simply messing around in boats” ---Kenneth Grahame
Dessert Recipes
• 1 cup flour
• 3/4 cup sugar
• 2 tablespoons unsweetened dry cocoa
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 2 tablespoons oil, preferably canola
• 2 teaspoons vanilla
• 3/4 cup brown sugar
• 1/4 cup unsweetened dry cocoa
• 1-3/4 cups hot water
• 1/2 cup chopped nuts (optional)
1. Preheat the oven to 350°F.
2. In a medium bowl, stir together the flour, white sugar, 2 tablespoons cocoa, baking powder, and salt; add the milk, oil, and vanilla (and nuts). Mix until smooth.
3. Pour into an 8” x 8” square pan that is nonstick, lightly oiled, or treated with cooking spray.
4. Combine the brown sugar, 1/4 cup cocoa, and hot water. Gently pour this mixture on top of the batter in the pan.
5. Bake at 350°F for 40 minutes, or until lightly browned and bubbly.
Yield: 9 servings.
Source: Nancy Clark’s Sports Nutrition Guidebook, Third Edition
Comments: This is a chocolate lover’s delight! It’s like a brownie with chocolate sauce, yet low-fat and tasty. I use half white flour and half whole-wheat, and add chopped walnuts. The first time I made this was in July 2004, when we were at Kwatsi Bay, B.C. It was after dinner and our cabin was rapidly cooling off. It was foggy and raining, about 45 degrees outside, and our diesel heater was broken. The heat from the oven warmed the cabin, and this smelled scrumptious as it was baking. Wonderful!!
Chocolate Lush
