It must bemagic — a cake and a sauce!


2 cups all-purpose flour

1 teaspoon vanilla extract

1 tablespoon plus 1 teaspoon baking powder

1 cup packed dark brown sugar

1/2 teaspoon salt

2 tablespoons melted butter

1 3/4 cups unsweetened cocoa powder

6 tablespoons brewed espresso coffee (instant is fine)

2 cups granulated sugar

3 tablespoons amaretto liqueur

1 1/2 cups milk

whipped cream


Preheatoven to 350° F .   In a large bowl, sift together flour, bakingpowder, salt, 1 1/3 cups granulated sugar, and 1/4 cup cocoa.  Make a wellin center. 

In amedium bowl, beat milk, 1 tablespoon amaretto, vanilla, and melted butter. Blend well.  Pour liquid ingredients into well in dry ingredients and stirwith fork until well blended.

Pourbatter into a buttered 8-inch square baking pan.  Smooth top with spatulaand set aside.

In amedium saucepan, combine remaining 2/3 cup granulated sugar, 1 1/2 cups cocoa, 2tablespoons amaretto, brown sugar, and coffee.  Stir with a wooden spoonover low heat until sugar and cocoa are melted, 2 to 3 minutes. 

Removefrom heat and pour over ingredients in pan.  Bake 30 minutes.  Servewarm or at room temperature, spooned into dessert dishes and topped with whippedcream.

This recipe has been kitchen tested.

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