2 c. sugar
1/2 c. flour
1/2 c. cocoa
4 eggs, well beaten
1/2 lb. melted butter
2 tsp. vanilla

Preheat oven to 300 degrees.

Mix the sugar with the flour and cocoa and add to the beaten eggs. Stir thoroughly, then add the melted butter and the vanilla.

Pour into a pan or Pyrex dish, 9x9 inch is a good size, and place the pan in another larger pan filled with enough hot water that it comes at least half way up the side of the dessert's pan.

Bake for about 45 minutes. Test by inserting a knife. You want a custard consistency, but not stiff. In other words, do NOT wait until the dessert dries out as though it were a cake.

Wonderful with a blob of coffee ice cream.