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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (126g) Recipe makes 9 servings |
||
| Calories 297 | ||
| Calories from Fat 101 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.3g | 17% | |
| Saturated Fat 2.0g | 10% | |
| Monounsaturated Fat 4.4g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 212mg | 8% | |
| Potassium 218mg | 6% | |
| Total Carbohydrate 48.8g | 16% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 33.0g | ||
| Protein 4.1g | 8% | |
Ingredients
- 1 cup flour
- 2/3 cup sugar
- 1/4 cup cocoa
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 1/2 cup nuts, finely chopped
- 3/4 cup brown sugar, packed
- 1/4 cup cocoa
- 1 3/4 cups water, hot
Directions
1
Combine flour, sugar, cocoa, baking powder and salt. Blend in milk, vegetable oil and vanilla.2
Stir in nuts.3
Pour into a greased 9 x 9-inch pan; spread evenly.4
Combine brown sugar and 1/4 cup cocoa.5
Spread evenly over batter.6
Pour hot water over batter.7
Do not stir.8
Bake at 350 degrees f or 45 minutes.
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Browse similar recipes by category
- Course > Desserts > Cakes
- Course > Desserts > Puddings & Mousses
- Main Ingredient > Chocolate
- Cuisine > North American > United States
- Preparation > Time to Make > < 15 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: Chef #1154503
On Feb 1, 2009
this cake turned out terrible. I was certain to follow all the directions correctly and like in other reviews, the cake didn't fluff up as it is eggless. There was no way to prevent the water from speading unevenly and some parts burned and others were soup. do not use thie recipe.
From: Boo Chef in West Texas
On Aug 6, 2008
This is my husbands new favorite!He is celebrating a anniversary this week and I offered any kind of homemade cake and this is what he wants.This makes up quickly and easily.Tastes fabulous not too sweet.Have made it several times and will make many moreThanks for posting
From: Chef #910303
On Aug 4, 2008
My high hopes were dashed. It really should be called "Chocolate Sauce Cake" as there was no pudding about it. It smelled great, looked great when hot, and tasted okay when hot, but it didn't hold up when cooled off. The cake part tasted okay initially, but it didn't hold a candle to a chocolate layer cake. So I might make it again for a brunch or when I know we will consume the whole thing right away, but not again for a birthday.
From: Charishma Ramchandani
On Oct 16, 2001
I made this today evening. It was nice, however, it could be a little better. The only problem was that the cake didn't fluff up. I presume that it could partly be due to the absence of eggs as this cake is an eggless one. I liked the taste, I must admit. Infact, its 1:40am here where I live, and I am having a small piece of this cake
Its yummmmm, thank you for sharing the recipe.
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