Mississippi Mud Recipe

Batter:
1 cup all-purpose flour
2/3 cup sugar
3 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup 2% reduced-fat milk
2 tablespoons vegetable
2 teaspoons vanilla extract

Topping:
2 ounces semi-sweet chocolate, chopped (not melted)
1/2 cup packed dark brown sugar
1/4 cup unsweetened cocoa
1 3/4 cups boiling water

1. Preheat oven to 350F. Lightly oil an 8-by-6-inch baking pan.
2. To prepare batter, combine flour, sugar, cocoa, baking powder and salt, stirring well with a fork. Mix in milk, oil and vanilla, and transfer batter to prepared pan.
3. To prepare topping, scatter chopped chocolate over the batter. Combine brown sugar and cocoa and sprinkle over batter. Pour boiling water slowly and evenly over batter and topping. Do not stir.
4. Bake 30 to 35 minutes, until cake pulls slightly away from the edges of pan and is shiny and firm in the middle; don’t overbake. (If using a larger baking dish, check it at 20 to 25 minutes).
5. Remove from oven and cool 10 minutes. Spoon into dessert dishes, and serve with ice cream or frozen yogurt, if desired. Serves 6.

Recipe by Crescent Dragonwagon