The Times - Serving Waitsburg, Dayton and the Touchet Valley

I'm on a roll with these old recipe cards. One of my hometown friends, Audrey, shared this one with me. She said her mom used to make it for dessert for the family. Looks like she kept the card or looks to be a cut out. I looked it up also because the card was a little hard to read. I'm putting in the new one. It differs a bit, but seems to have the same idea. If you can't read the card, and want to use those dimensions, let me know.

I didn't get a chance to make this but everyone gave it great reviews. One person said she always doubles it. This recipe, as is, only makes a 9 inch pan. If there is only one or two in the household, it might be perfect.

We are still eating the Lemon Buttermilk pound cake so we need to finish that. I was going to make shortcakes for the fresh strawberries I bought so that is next. Also, on one of the Facebook posts a lady mentioned making crumpets. That sounds really interesting. That is also on my list to try. I had thought to put in a recipe about roasted red potatoes and asparagus, which I made, but the rosemary and thyme were over powering , I decided not to.

INGREDIENTS:

1 ¼ c. white sugar, divided

1 c. all-purpose flour

½ c. Hershey's cocoa, divided

2 tsp baking powder

¼ tsp salt

½ c. milk

1/3 c. butter or margarine, melted

1 ½ tsp vanilla

½ c. light brown sugar, packed

1 ¼ c. hot water

DIRECTIONS:

Heat oven to 350 degrees. Combine ¾ cup white sugar, flour, ¼ cup cocoa, baking powder and salt. Stir in milk, butter and vanilla. Beat until smooth.

Spread batter in ungreased 9 inch square baking pan. Stir together remaining ½ cup white sugar, brown sugar and remaining ¼ cup cocoa. Sprinkle mixture evenly over batter. Pour hot water over top. Do not stir.

Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping if desired. Makes 9 (1/2 cup) servings.

MY NOTES:

Do you know how small half cup servings are?????!! Some of the differences between the two recipes is the older one uses white sugar for the batter and only brown sugar for the mixture on top. The newer one use both white and brown sugar for the mixture on top. The older recipe used shortening and only two tablespoons. The newer one uses a third cup of butter.

So it seems to be a little flexible. Notice the housewife in a dress and heels.

ENJOY!