2/3 c. all-purpose flour
1 tsp. baking powder
2 tbsp. cocoa
Pinch of salt
1 c. butter
1/2 c. sugar
1/2 tsp. vanilla
2 eggs, lightly beaten
1 to 2 tbsp. milk
Butter for greasing

SAUCE:

1/2 c. light brown sugar
2 tbsp. cocoa
1 1/4 c. boiling water

In a large bowl, using electric mixer beat butter and sugar until fluffy. Beat in vanilla, then eggs, one at a time, adding 1 tablespoon of flour mixture (flour, baking powder, cocoa and salt) with the last few addition of egg. Gradually stir in rest of flour mixture, add enough milk for smooth consistency. Pour batter into lightly greased 1 3/4 quart deep oven-proof souffle dish.

SAUCE: Stir brown sugar and cocoa together, gradually blending boiling water. Pour over batter. Bake in preheated 375 degree oven for 35 to 40 minutes. Let stand 15 minutes before serving hot. Great served with vanilla ice cream. Serves 4.