This decadent chocolate dessert forms two layers as it bakes: a rich, creamy pudding on the bottom and a tender cake layer on the top.
Oxmoor House JANUARY 2005
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients in a bowl. Add milk, oil, and vanilla, stirring just until combined.
Pour batter into an 8-inch square baking pan coated with cooking spray. Combine brown sugar and 2 tablespoons cocoa in a small bowl; sprinkle evenly over batter. Pour hot water over batter (do not stir).
Bake at 350° for 35 minutes. Remove from oven; sprinkle with toffee bits. Let stand 15 minutes. Serve warm.
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