I am a chocoholic. This cake is one of my guilty pleasures. When I'm really feeling naughty, I make the "Cherry Variation" noted below. I do not use a pudding mix-it because this cake makes its own pudding. This cake is so moist that you might have to eat it with a spoon. ;-)
1Preheat your oven to 300 degrees F. Grease a 9" x 9" baking pan.
2In a large bowl, combine the flour, 1/4 cup of sugar, 1/4 cup of cocoa, the baking powder, baking soda, salt and cinnamon. Slowly add the milk, oil and vanilla extract stirring after each addition. Stir until batter is thick.
3Spread the batter evenly into the prepared baking pan. In a bowl, combine the brown sugar with the 1/4c sugar and the 1/4c cocoa. Sprinkle (or sift) the top of the batter with the sugar mixture. Mix the water and brandy together. Then pour the water and brandy over the entire top.
4Bake approximately 30 minutes or until the cake is set around the sides and the top is loose and bubbly. Cool in the pan on a rack for 10 minutes. Slice or scoop to serve.
5Serve with a complementary scoop of ice cream.
6CHERRY VARIATION: DO THIS FIRST: Drain cherry juice and set aside. Soak cherry's in brandy. Continued with step 1 of the recipe. Add the cherry juice to the batter.
7When batter is in prepared pan, remove cherry's from brandy, After pouring the water/brandy mixture onto the cake, arrange the cherry's on the top of the cake.
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