This is one of Michael’s favorites. Try it with a scoop of vanilla ice cream for a guilty pleasure.

1 cup all-purpose flour
3/4 cup sugar
2 Tbsp unsweetened cocoa
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup 1% low-fat milk
2 Tbsp vegetable oil
1 tsp vanilla extract
1 cup firmly packed brown sugar
1/4 cup unsweetened cocoa
1 3/4 cups boiling water

1. Combine first 5 ingredients in a 9-inch square baking pan, and stir well. Add milk, oil, and vanilla; stir until smooth. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour boiling water over batter (do not stir). 2. Bake at 350 degrees for 40 minutes or until cake springs back when lightly touched in center.

Servings: 9