Chocolate Self-Saucing Cake (Conference Cake)

For the cake:

Preheat oven to 350 F.

Combine dry ingredients (flour, salt, cocoa, baking powder, sugar) in a bowl. Then mix in wet ingredients (oil, milk and vanilla). The batter will be very thick.

Place batter into a greased medium-sized (around 9×9-inch), deep casserole dish.

For the top layer:

Sprinkle the cake batter with 3 tablespoons of cocoa powder and 1 cup of brown sugar.

Pour 2 cups of boiling water over the top. The sauce that is now sitting on top of the cake will make its way to the bottom of the cake when it is done.

Cook at 350 F for 40 minutes. I recommend doing the ‘toothpick test’ when you are making this for the first time. When done, remove it from the oven and let it sit for a few minutes. Best served hot and with ice cream.

* If you think it may overflow, place a cookie sheet under the casserole dish, but use a bigger dish next time.

** I have a large family, so we double this recipe and cook it in a large (around 9×13-inch) casserole dish.