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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