Yield: 6 Servings

INGREDIENTS: 1 cup flour 2 teaspoon baking powder 1/2 cup unsweetened cocoa powder, divided 3/4 cup milk 1/2 cup butter or margarine, melted 1 teaspoon vanilla 1/2 cup packed brown sugar 1 cup water 2 pint basket fresh California strawberries, stemmed Vanilla or coffee ice cream

DIRECTIONS:

In mixer bowl combine flour, baking powder, 2 tablespoons of the cocoa powder and 2/3 cup of the granulated sugar. Add milk, butter and vanilla; beat until smooth and well blended. Spread in greased 8-inch square baking pan; set aside. In small saucepan combine the remaining 1/3 cup sugar and the remaining 6 tablespoons cocoa powder, the brown sugar and water. Bring to boil, stirring to dissolve sugar. Gently spoon over cake batter. Bake in 350-degree oven about 35 minutes until springy to the touch. While cake is baking, slice strawberries into a bowl and toss with additional sugar to sweeten. To serve, spoon warm cake and its sauce into individual bowls with scoops of ice cream and sweetened strawberries.

Note: Cake can be prepared ahead and served cooled or reheated in a low oven.

Per serving: 479 calories; 5 g protein; 18 g fat; 80 g carbohydrate; 4 mg cholesterol.

Thanks to the California Strawberry Commission for this great recipe.