Allergy Safe Recipes
1 cup rice flour
3/4 cup white sugar
5 Tbsp baking cocoa, divided in half
4 tsp Rumford baking powder
1/4 tsp salt (Don't try this without the salt)
1/2 cup milk
2 Tbsp vegetable oil
1-2 tsp vanilla extract
1 cup packed brown sugar
1-3/4 cup hot water
Whipped Cream or ice cream, optional.
In a medium bowl, combine flour, white sugar, 1/2 of the cocoa powder, and the salt. Stir in the milk, oil and vanilla until smooth. Spread in an ungreased 9-inch square baking pan. Combine brown sugar and the other half of the cocoa and sprinkle this over the top of the batter in the
cake pan. Pour hot water over all and DO NOT stir. Bake at 350 degrees for 35 to 40 minutes. Serve warm. Top with whipped cream or ice cream if desired.
Yield: 9 servings.
Copyright 1997-1998, Eileen Kupstas Soo. Use and copying of this information are permitted as long as (1) no fees or compensation are charged for use, copies or access to this information, and (2) this copyright notice is included intact. -- CST Approved.