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 Makes
9 servings
1 cup all purpose flour
2/3 cup granulated sugar
3 TBS unsweetened cocoa powder
2 tsp. baking powder
1⁄4 tsp. salt
1⁄2 cup milk
1⁄4 cup butter, melted
1 1⁄2 tsp. vanilla extract
1 cup chopped Blue Ribbon Orchard Choice or Sun-Maid
Mission or Calimyrna Figs
1/3 cup semisweet chocolate morsels, optional
1⁄4 cup chopped, toasted pecans
3⁄4 cup packed light brown sugar
1⁄4 cup unsweetened cocoa powder
1 3⁄4 cup hottest tap water
Heat oven to 350° F. In ungreased
8 or 9-inch square pan, stir together flour, sugar, 3 TBS
cocoa powder, baking powder and salt. With fork, blend in
milk, butter and vanilla until smooth. Stir in figs, chocolate
morsels and pecans. Sprinkle brown sugar and remaining 1⁄4
cup cocoa evenly over top. Pour hot water evenly over top.
Do not stir. Bake for 35 to 40 minutes, until sauce forms
on bottom and cake on top is set. Cool for 15 minutes. Serve
in dessert dishes, spooning sauce from bottom of pan over
each serving. Top with ice cream or whipped cream and fresh
raspberries, if desired.
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