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| 3 Esslöffel | butter or margarine |
| 1 Teelöffel | vanilla |
| 1/2 Tasse | milk |
| 1 Tasse | flour |
| 1 Tasse | Sugar divided |
| 3 Esslöffel | Plus 1/3 cup unsweetened cocoa, divided |
| 2 Teelöffel | baking powder |
| 1/2 Teelöffel | salt |
| 1 2/3 Tasse | water hot |
| 1/4 Tasse | Almonds sliced |
| | Chilled heavy cream; milk or vanilla |
| | Ice cream (opt) |
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*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*
<Nitro_II@classic. Msn. Com> on Nov 2, 97
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