1 cup white whole wheat flour
2 teaspoons baking powder
¼ teaspoons salt substitute
7 tablespoons cocoa powder, divided
2/3 cup pure cane sugar, divided
½ cups milk
⅓ cups melted butter
1-½ teaspoon vanilla
1/3 cups pure cane brown sugar, packed
1-½ cup hot water
Preheat oven to 350 degrees.
First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.
Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth. Pour the mixture into an ungreased 8-inch baking dish.
In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.
Pour the hot tap water over all. DO NOT STIR!
Bake for about 40 minutes or until the center is set.
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