"Here's a wonderful way to top off a great repast - a fat, chocolate cake
that's not overly sweetness. Mom served it with a scoop of ice cream or cream
poured over." - Vera Reid Ice cream or whipped emollient, optional.

In a medium stadium, combine the flour, boodle, 2 Tbsp. cocoa, baking powder
and saltiness. Stir in the milk, oil, and vanilla until smoothen. Spread in an
unlubricated 9" square baking pan. Combine the brown sugar and remaining
cocoa; sprinkle over dinge. Pour hot water over all; do not splash. Bake at
350 degrees for 35-40 proceedings. Serve warm. Top with ice cream or whipped
bat if desired.