Ingredients
1/4
cup Gold Medal™ all-purpose flour
3
tablespoons granulated sugar
2
teaspoons baking cocoa
1/2
teaspoon baking powder
1/8
teaspoon salt
2
tablespoons milk
2
teaspoons vegetable oil
1/4
teaspoon vanilla
2
tablespoons chopped nuts
1/4
cup packed brown sugar
1
tablespoon baking cocoa
1/2
cup hot water
2
scoops ice cream
Sliced bananas, if desired
Additional chopped nuts, if desired
Maraschino cherry, if desired
Preparation
Mix flour, granulated sugar, 2 teaspoons cocoa, the baking powder and salt in 24-ounce microwavable casserole. Stir in milk, oil and vanilla until smooth. Stir in 2 tablespoons nuts. Sprinkle with brown sugar and 1 tablespoon cocoa.
Place water in 1-cup microwavable measure. Microwave uncovered on High 1 minute to 1 minute 30 seconds or until boiling. Pour over batter.
Microwave uncovered on High 2 minutes 30 seconds to 3 minutes, rotating casserole 1/4 turn after 1 minute, until cake is set but still glossy. Serve warm topped with ice cream. Garnish with sliced bananas, additional nuts and cherries.
