This one is Lynn's own invention, perfected over 20 years to produce the deepest darkest chocolateyst cake you've ever tasted. It's actually best hot with a sprinkle of powdered sugar, but if you want to overdose, go ahead and use white chocolate frosting and then sprinkle shaved chocolate on it and serve it with a chunk of fudge or chocolate bar (we recommend Milk Tray from England or Canada), and then add mint chocolate chip ice cream (Baskin-Robbins works pretty well) next to that. This is our version of death by chocolate.

Lynn Carlton

15 min. preparation, 35 min. baking

1 3/4 cup flour

2 cups sugar

3/4 cups cocoa

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 cup milk

1/2 cup oil (olive preferred)

2 tsp vanilla

1 cup boiling water

1. heat oven to 350 degrees and grease and flour 9x12" baking pan

2. combine flour, sugar, cocoa, baking powder, baking soda, and salt and dry mix

3. add eggs, milk, oil, vanilla, and boiling water while mixing

4. mix until smooth, pour into baking pan and bake for 30-35 min.

This page was updated on 3-10-98. If you have queries or comments, email rcarlton@arkansas.net