Prep: 20 min Bake: 30 min Oven: 350 degrees Yield: 12 servings
Ingredients:
2 1/4 c all purpose flour
1 1/2 c sugar
1/3 c unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 c water or strong brewed coffee, cooled
1/2 c canola oil or cooking oil
4 1/2 tsp vinegar
1 1/2 tsp vanilla
Vanilla Ice Cream
1 recipe Picnic Topping (see below)
1 recipe Chocolate Fudge Sauce (see below)
Preheat oven to 350 degrees. Grease and flour 13 x 9 x 2 baking pan; set aside. In a large mixing bowl, stir together flour, sugar, cocoa powder, baking soda and salt. Stir in the water, oil, vinegar and vanilla. Beat mixture with a fork until smooth. Pour into prepared pan. Sprinkle with Picnic Topping.
Bake for 30 to 40 minutes or until toothpick inserted near the center comes out clean. Cool cake slightly in pan on wire rack. Serve warm with a scoop of vanilla ice cream and drizzle with Chocolate Fudge Sauce.
Picnic Topping:
In medium bowl combine 1 c chopped walnuts, 1 c semisweet chocolate pieces and 1/2 c sugar
Chocolate Fudge Sauce:
In a small heavy saucepan combine 1 1/2 c sugar, 3 tbsp unsweetened cocoa powder and dash salt. Stir in 1/2 c whipping cream or heavy cream and 1/4 c milk. Bring to a gentle boil, stirring constantly, then reduce heat. Cook and stir for 2 minutes. Remove from heat. Stir in 1 tsp vanilla. Transfer to a small bowl; cover surface with plastic wrap. Cool to room temperature before using.
