photograph by Matt Hulsman

Batter:
1 cup all-purpose flour, sifted
¾ cup granulated sugar
2 tablespoons cocoa
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 tablespoons shortening, melted
1 teaspoon vanilla
¾ cup nuts, chopped

Topping:
¾ cup brown sugar
¼ cup cocoa
1¾ cups hot water

For batter, sift together flour, sugar, cocoa, baking powder, and salt. Add milk, shortening, and vanilla. Mix together until smooth. Stir in nuts. Pour into greased 8 x 8-inch pan. For topping, mix together brown sugar and cocoa. Sprinkle over batter. Pour hot water over topping and batter. Bake at 350° for approximately 45 minutes.


To order a copy of Recipes and Remembrances contact Al Owens at (910) 259-7984 or aowens@ec.rr.com.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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