Cake/ice Cream Desserts From a Freezer Tray
INGREDIENTS:
3 tb Butter or margarine
1 ts Vanilla
1/2 c Milk
1 c Flour
1 c Sugar; divided
3 tb Plus 1/3 cup unsweetened
-cocoa, divided
2 ts Baking powder
1/2 ts Salt
1 2/3 c Hot water
1/4 c Sliced almonds
Chilled heavy cream; milk or
-vanilla
Ice cream (opt)
3 tb Butter or margarine
1 ts Vanilla
1/2 c Milk
1 c Flour
1 c Sugar; divided
3 tb Plus 1/3 cup unsweetened
-cocoa, divided
2 ts Baking powder
1/2 ts Salt
1 2/3 c Hot water
1/4 c Sliced almonds
Chilled heavy cream; milk or
-vanilla
Ice cream (opt)
*Mix, bake and serve from one casserole. During baking a cake layer forms on top and a fudge sauce on bottom.
In oven, while preheating to 350-F, melt butter in a deep 2-quart casserole. Add butter and vanilla to milk (in measuring cup); set aside. In the casserole mix well flour, 1/2 sup sugar, 3 tablespoons cocoa, the baking powder and salt. Stir in milk mixture just to blend. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water and bake on middle oven rack 20 minutes or until crust has formed. sprinkle with almonds; bake 10-15 minutes longer or until pick inserted comes out clean. Spoon at once into dessert bowl, covering cake part with the fudge sauce. Pass cream. 8 servings.
*MCformatted by Martha Hicks & Buster*
In oven, while preheating to 350-F, melt butter in a deep 2-quart casserole. Add butter and vanilla to milk (in measuring cup); set aside. In the casserole mix well flour, 1/2 sup sugar, 3 tablespoons cocoa, the baking powder and salt. Stir in milk mixture just to blend. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water and bake on middle oven rack 20 minutes or until crust has formed. sprinkle with almonds; bake 10-15 minutes longer or until pick inserted comes out clean. Spoon at once into dessert bowl, covering cake part with the fudge sauce. Pass cream. 8 servings.
*MCformatted by Martha Hicks & Buster*