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Ingredients
- 6 Tbsp. butter
- 1 c. flour
- 1 tsp baking pwdr
- 3/4 c. sugar
- 1/2 c. minced pecans
- 2 Tbsp. Hershey's cocoa
- 1/2 c. lowfat milk (I used skim and it came out fine)
- 1 tsp vanilla extract
- 1 c. sugar
- 1/4 c. Hershey's cocoa
- 1 1/2 c. boiling water Warm Fudge Sauce (Hershey's Warm Fudge Topping) Vanilla Ice Cream
Directions
- Heat the butter in a 13x9x2 inch baking pan (used a glass casserole) in a 350: oven. Combine the flour, 3/4 c. sugar, pecans, 2 Tbsp cocoa, lowfat milk and vanilla in a small bowl. Spoon mix over the melted butter. Don't STIR TO MIX.
- Mix the 1 c. sugar and 1/4 c. cocoa together and sprinkle back and forth over the batter. Don't STIR TO MIX.
- Next, pour the boiling water (I had boiled it in the microwave as I was getting the other stuff together) over the top. Don't STIR TO MIX.
- Bake at 350 for 20-30 min.
- Serve hot with ice cream and fudge sauce.
- This is a gooey dessert almost like a pudding-cake. It is best served hot with vanilla ice cream or possibly whipped cream.
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