2 tablespoons coffee liqueur (Kahlua or Tia Maria)
1/2 cup milk
1/2 cup brown sugar
1/2 cup granulated sugar
1/4 cup cocoa
Heat oven to 350 degrees F. Grease a 9 x 13-inch baking pan and set aside.
Cake: Sift together flour, sugar, salt, cocoa and baking powder. Stir in butter,
bourbon, liqueur and milk. Spread in pan.
Syrup: In a separate bowl, stir 1 cup water together with brown sugar, white sugar
and cocoa. Pour this syrup over batter in pan (This looks weird, but it works).
Bake for 45 minutes, or until center of cake is firm to the touch, and sounds
hollow when tapped - the dessert should remain very gooey under a baked crust,
so don't wait until a wooden pick tests clean.
Yield: 12 to 15 servings
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