Gluten Free and Dairy Free
1 cup Better Batter (I get this at Amazon.com)
2 teaspoons double acting baking powder
3/4 cup sugar
2 Tablespoons Cocoa Powder
2 Tablespoons melted Earth Balance Butter Spread
1/2 cup almond milk
1 Teaspoon vanilla
Stir all the ingredients in a bowl and pour into an 8″x8″x2″ ungreased pan.
3/4 cup brown sugar firmly packed
4 Tablespoons cocoa powder
1 3/4 hot water
Mix the brown sugar, cocoa powder, and hot water together. Slowly pour over the top of the cake batter.
Preaheat oven to 350 degrees. Bake for 45 minutes.
Cool on wire rack.
Remember this recipe is gluten and dairy free. Feel free to email me if you need a change in the recipe or if you have something about the 50s you want to share or if you want to share a recipe a 50’s recipe on the blog. HousewifeRecipes81@gmail.com