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by Tammy Hoover
6 T butter
1 c self-rising flour
¾ c sugar
½ c chopped pecans
1 ½ T cocoa
½ c milk
1 t vanilla
1 c sugar
¼ c cocoa
1 ½ c boiling water
Melt butter in a 9x13” baking dish at 350 degrees. In a large bowl combine flour, ¾ c sugar, pecans and 1 ½ t cocoa, milk and vanilla. Spoon over melted butter. DO NOT STIR. In another bowl mix 1 c sugar and the ¼ c of cocoa together and sprinkle evenly back and fourth over the batter. DO NOT STIR. Gently, pour boiling water over top. DO NOT STIR. Bake at 350 degrees for 30 minutes. Cool somewhat. I like
to serve it warm. Optional: Serve with hot fudge sauce drizzled over individual servings and/or topped with vanilla ice cream.
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