| |
| |
| For cake : |
|
| 1 cup |
|
all-purpose flour |
|
| ¾ cup |
|
sugar |
|
| ¼ tsp |
|
salt |
|
| 2 Tbs |
|
cocoa |
|
| 2 tsp |
|
baking powder |
|
| 2 Tbs |
|
melted butter |
|
| 1 Tbs |
|
bourbon |
|
| 2 tsp |
|
coffee liqueur (Kahlua or Tia Maria) |
|
| ½ cup |
|
milk |
|
| For syrup : |
|
| ½ cup |
|
brown sugar |
|
| ½ cup |
|
white sugar |
|
| ¼ cup |
|
cocoa |
|
|
|
| |
| 1 |
Preheat oven to 350°F. Grease a 9" x 13" baking pan and set aside. |
| 2 |
Sift together flour, sugar, salt, cocoa and baking powder. Stir in butter, bourbon, liqueur and milk. Spread in pan. |
| 3 |
In a separate bowl, stir 1 cup water together with brown sugar, white sugar and cocoa. Pour this syrup over batter in pan (This looks weird, but it works). |
| 4 |
Bake 45 minutes, or until center of cake is firm to the touch, and sounds hollow when tapped -- the dessert should remain very gooey under a baked crust, so don't wait until a toothpick tests clean. |
|
| |
| Yield: Serves 12 to 15 |
| |
| Recipe Type |
| Cakes, Copycat, Dessert |
| | |
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