Ingredients
- 1 cup flour
- 2/3 cup sugar
- 6 Tbsp. baking cocoa, divided
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup mil
- 1/4 cup butter, melted
- 1 tsp. vanilla
- 1/2 cup coarsely chopped pecans
- 2/3 cup packed brown sugar
- 3/4 cup hot water
- whipped cream, opt.
Directions
In a large bowl, combine the flour, sugar, 3 Tbsp. cocoa, baking powder and salt. Combine the milk, butter and vanilla; stir into the dry ingredients just until combined. Stir in pecans. Spoon into six greased 6 oz. custard cups. Combine brown sugar and remaining cocoa; sprinkle over batter. Pour 2 tablespoons hot water over each cup. Place cups on a baking sheet. Bake at 350 degrees F for 25-30 minutes or until toothpick inserted in cake portion comes out clean. Cool on wire racks for 15 minutes. Run a knife around the edge of each up; invert onto dessert plates. Serve warm with whipped cream, if desired.
By Robin from Washington, IA
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