4 tablespoons butter
1 cup flour
1 cup sugar
3/4 cup cocoa
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup milk
1 teaspoon vanilla
1/2 cup brown sugar
1/4 cup cocoa
3/4 cup boiling water

Heat oven to 350°F. Grease six 8-ounce ramekins, custard cups or heavy, ironstone coffee cups (not fine china).

In a 2-quart pot or sauce pan, heat the butter over low heat until almost melted. Remove from heat and let sit until melted completely. Add the flour, sugar, 3/4 cups of cocoa, the baking powder, and salt. Then add the eggs, milk and vanilla and beat with a wire whisk until ingredients are well blended and there are no visible lumps. Divide batter evenly among custard cups. Place cups on a baking sheet.

In a small bowl, whisk together the brown sugar, boiling water and remaining 1/4 cup cocoa. Pour over batter, dividing evenly among cups. Bake 25 to 30 minutes or until cakes are puffed and firm at the edges (they should still be soft at their centers). Let cool 15 min before serving. Serve warm with whipped cream or ice cream.

See also: Fudge Pudding Cake