CHOCOLATE ECLIPSE Recipe

Fabulous soft, moist chocolate cake with a built-in pudding-like fudge sauce that ends up underneath. Preheat oven to 350°. Grease 9x13 baking pan. Melt butter and chocolate together. In a separate saucepan, heat buttermilk or sour milk gently until just a little warmer than body temperature (don't boil or cook it). Remove from heat and combine with chocolate mixture and vanilla. In a large mixing bowl combine flour, 1 cup of the brown sugar, baking powder, baking soda, and salt. Mix well (use your hands if necessary) to break up any little lumps of brown sugar, making as uniform a mixture as possible. Stir in chocolate chips, if desired. Pour in the wet ingredients, and stir until well combined. Spread into prepared pan. Pour on the boiling water. It will look terrible, and you will not believe you are actually doing this, but try to persevere. Place immediately in the preheated oven. Bake for 30-35 minutes, until center is firm to the touch. Cool for at least 15 minutes before serving. Invert each serving on a plate so that the fudge sauce on the bottom becomes a topping. Serve hot or at room temperature. Tastes best about an hour or two after it has emerged from the oven. Great with vanilla ice cream and also all by itself.