3 tbsp. butter
1 tsp. vanilla
1/2 c. milk
1 c. flour
1 c. sugar, divided
1/3 c. plus 3 tbsp. cocoa
2 tsp. baking powder
1/2 tsp. salt
1/4 c. sliced almonds (optional)
1 2/3 c. hot water

Preheat oven to 350°F. Melt butter in a deep 2-quart casserole. Add butter, vanilla, and milk. Mix flour, 1/2 cup sugar, 3 tablespoons cocoa, baking powder, and salt. Stir into milk mixture, just to blend. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour water over top.

Bake on middle rack for 20 minutes or until crust has formed. Sprinkle with almonds. Bake 10 to 15 minutes longer or until pick inserted in cake comes out clean. Serve hot with ice cream.