• 1 cup – Swans Down Cake Flour
• 2/3 cup – cocoa powder
• 1 teaspoon – salt
• 1/2 teaspoon – baking powder
• 1 cup – sugar
• 3/4 cup – whole milk
• 2 large – eggs
• 4 tablespoons – unsalted butter, melted and cooled
• 2 teaspoons – vanilla
• 1 cup – packed light brown sugar
• 1 1/2 cups – boiling water

Preheat oven to 350 degrees.

SIFT together in a large bowl flour, 1/3 cup cocoa, salt, and baking powder. In a medium bowl whisk together sugar, milk, eggs, butter, and vanilla and stir into flour mixture until combined well. Spread batter into an 9-inch metal pie plate.

WHISK together in another medium bowl remaining 1/3 cup cocoa, brown sugar, and 1 1/2 cups boiling water. Pour evenly over batter. (This may look strange at this point, but don’t worry. During baking cake forms on top and pudding underneath.)

BAKE until a toothpick inserted in the center comes out with crumbs adhering to it, 30 to 35 minutes. Cool slightly and serve warm with ice cream or whipped cream.