Instructions:

Shoney's Hot Fudge Sunday Cake

1 cup flour
3/4 cup granulated sugar
2 tablespoons plus 1/4 cup cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup chopped nuts
1 cup packed brown sugar
1 3/4 cups very hot water

Mix flour, granulated sugar, 2 tablespoons. cocoa, baking powder, and salt in 9-inch square pan. Mix in milk, oil and vanilla extract with fork until smooth. Stir in nuts. Spread batter in pan. Sprinkle with brown sugar and remaining 1/4 cup cocoa. Pour very hot water over batter.

Bake in preheated 350 degrees F oven for 40 minutes.

Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each square.

VARIATIONS

Butterscotch Sunday Cake
Substitute 1 package ( 6 ounce.) butterscotch chips for the nuts. Decrease brown sugar to 1/2 cup and the 1/4 cup cocoa to 2 tablespoons.

Mallow Sunday Cake
Substitute 1 cup miniature marshmallows for the nuts.

Peanut Sunday Cake
Substitute 1/2 cup peanut butter and 1/2 cup chopped peanuts for the nuts.

Raisin Sunday Cake
Substitute 1 cup raisins for the nuts.

Servings: 4