CHOCOLATE ECLIPSE CAKE
Steps:
- 1. Preheat the oven to 305. Grease a 9 x 13-inch baking pan. 2. Melt the butter and chocolate squares together. 3. In a separate saucepan, heat buttermilk or sour milk gently until just a little warmer than body temperature (don't boil or cook it). Remove from heat, and combine with the chocolate mixture. Add vanilla. 4. In a large mixing bowl, combine flour, 1 cup of the brown sugar, baking powder, baking soda, and salt. Mix well (use your hands, if necessary) to break up any little lumps of brown sugar, making as uniform a mixture as possible. Stir in chocolate chips. 5. Pour in the milk-chocolate-vanilla mixture, and stir until well-combined. Spread into the prepared pan. 6. Combine the remaining 1-1/4 c. brown sugar with the cocoa in a small bowl. Sprinkle this mixture evenly over the top of the batter. 7. Pour on the boiling water. It will look terrible, and you will not believe you are actually doing this, but try to persevere. 8. Place immediately in the preheated oven. Bake for 30-35 minues, or until the center is firm to the touch. 9. Cool for at least 15 minutes before serving (or as much as several hours). Invert each serving on a plate so that the fudge sauce on the bottom becomes a topping. Serve hot or at room temperature. Nice with ice cream.
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