| • 6 Tbs butter |
| • 1 cup self-rising flour |
| • ¾ cup sugar |
| • ½ cup chopped pecans (60g) |
| • 1½ Tbs cocoa |
| • ½ cup milk of some sort |
| • 1 tsp vanilla extract |
| • 1 cup sugar |
| • ¼ cup cocoa |
| • 1½ cups boiling water |
| 1: Chop the pecans. |
Do not substitute a different flour.
| 1: Melt the butter in a 9 × 13 pan in a 350°F oven. | |
| 2: Combine flour, ¾ cup sugar, pecans, 1½ Tbs cocoa, milk, and vanilla in a small bowl. | |
| 3: Spoon mixture over the melted butter. Do not stir to mix. | |
| 4: Mix the cup of sugar and ¼ cup cocoa together and sprinkle back and forth over the batter. Do not stir to mix. | |
| 5: Pour the boiling water over the top. Do not stir to mix. | |
| 6: Bake for 30 minutes. Cool somewhat before eating. |
Do not use a different size pan.
This comes out as partly fudgy cake and partly pudding bottom. Spoon over with hod fudge sauce and then top with vanilla ice cream.