Ingredients

serves 8-10

　　1 cup all-purpose flour

　　1 cup granulated sugar

　　2 tablespoons, plus 1/4 cup cocoa powder

　　2 teaspoons baking powder

　　1/4 teaspoon salt

　　1/2 cup milk

　　2 tablespoons vegetable oil or melted butter

　　1 1/2 teaspoons vanilla extract

　　1/2 cup chopped walnuts (optional)

　　1 cup packed brown sugar

　　1 1/2 cups boiling water

　　1 cup heavy cream

　　

Step 1

Preheat the oven to 350 degrees.

　　

Step 2

In a mixing bowl, stir together the flour, 3/4 cup of the granulated sugar, 2 tablespoons of the cocoa powder, the baking powder, and the salt. Add the milk, the oil, and 1 teaspoon of the vanilla, and stir until blended. Stir in the nuts, if using. Pour the batter into a greased 9 x 13-inch pan.

　　

Step 3

In a small bowl, combine the brown sugar with the 1/4 cup cocoa powder; stir well. Spread this mixture over the batter in the pan. Using a large spoon, drizzle the boiling water over the cake; do not stir. Bake for 40 to 45 minutes, or until the top of the cake is firm. Let the cake cool slightly. Meanwhile, whip the cream with the remaining 1/4 cup granulated sugar and 1/2 teaspoon vanilla. Cut the cake into squares and place them upside down (gooey side up) on dessert plates. Spoon a dollop of whipped cream onto each piece of cake.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.