Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Nuts | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 2 tablespoons cocoa
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- 1 cup chopped nuts, if desired
- 1 cup packed brown sugar
- ¼ cup cocoa
- 1¾ cups hottest tap water
- ice cream
Directions
Heat Oven to 350°F.
Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased baking pan, 9x9x2 inches.
Mix in milk, oil and vanilla with fork until smooth.
Stir in nuts.
Spread in pan. Sprinkle with brown sugar and ¼ cup cocoa.
Pour hot water over batter.
Bake 40 minutes.
Let stand 15 minutes
Spoon into dessert dishes or cut into squares and invert on dessert plates.
Top with ice cream and spoon sauce over each serving.