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8 Servings
40 Minutes
Allergens
Trust the process, and you will yield a delicious, gooey chocolate cake that will be the perfect comforting end to any of your Yom Tov meals.
Preheat the oven to 350 degrees Fahrenheit.
Melt the margarine and place in a 9 x 13-inch pan.
In a bowl, using a whisk, mix the creamer, vanilla, and sugar together. Add the flour, 1/4 cup cocoa, salt and baking powder. Mix just until incorporated.
Drop by spoonfuls into the 9 x 13-inch pan, trying not to mix in the margarine too much (it’s okay if there are some spots not entirely filled in).
Mix the rest of the cocoa and brown sugar and sprinkle it over the top.
Gently pour the hot water on top.
Place in the oven and bake for 30 minutes.
Serve with ice cream and pomegranate seeds.
Notes:
Freezes well.
Ingredient question Is the non-dairy creamer supposed to be in liquid form or powder form?
Liquid.
Can I use Almond milk instead of non-dairy creamer?
Yes, you should be able to.
This is delicious! My new go-to dessert! I halved the brown sugar/ cocoa mix as it came out too much and it tasted just fine.. I also needed to bake it longer then 30 minutes.