Patsy's StoryI was married in 1966 and made this as an experiment (back when I didn't have to worry about my weight or being gluten free)!
If you are a diabetic or celiac patient maybe you can make adjustments. As a celiac patient, I have not converted this but I know it is great in the original recipe! I would like to try a celiac version if someone can tell me how to convert the flour, baking soda ratio.
It makes its own sauce - amazing recipe!
1 1/2 c
white sugar, divided separately as 1 cup and 1/2 cup
cocoa powder, divided separately as 3 tablespoons and 4 tablespoons
1 1/2 tsp
light brown sugar, firmly packed
1 1/2 c
pecans, broken into pieces
cherry, raspberry or strawberry (one to top off each serving) (optional)
1 to 2 Tbsp
whipped topping or vanilla ice cream (1-2 for each serving) (optional)
1 to 2 Tbsp
cinnamon, ground (optional)
1Preheat oven to 350 degrees.
2In bowl #1: Measure out 1/2 cup white sugar, 4 tablespoons cocoa, brown sugar, toffee pieces and pecans into a bowl. Stir to mix. Set aside for topping.
In a bowl #2: Stir together remaining 1 cup sugar, remaining 3 tablespoons cocoa powder, baking powder, flour and salt. Stir in melted butter and vanilla . Mix until smooth with a mixer. Pour into an ungreased 8 inch square baking pan. Then pour topping from bowl #1 evenly over the batter. Then pour hot water over mixture and DO NOT STIR. Bake in preheated oven.
3Bake 35-40 minutes or only until cake is done. Remember oven temps vary. Let it stand 15 minutes. Remove a serving and spoon on a dollop of whipped cream, chocolate ice cream or vanilla ice cream. Top with one cherry, raspberry or strawberry to serve. Sprinkle with ground cinnamon. Serve just plain from baking pan because it is good that way too.
Don't double recipe. Bake new batches each time if you need more servings. It always does better.