---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Eclipse
 Categories: Cheesecakes, Chocolate
      Yield: 1 servings
 
      2 tb Butter or margarine
      2 oz Unsweetened chocolate
      2 c  Buttermilk or sour milk
      1 ts Vanilla extract
  2 1/2 c  Unbleached flour
  2 1/4 c  Packed brown sugar; divided
      3 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
      1 c  Semisweet chocolate chips
           ; optional
    1/2 c  Unsweetened cocoa plus
      2 tb Unsweetened cocoa
  2 1/2 c  Boiling water
 
  Recipe by: Still Life with Menu by Mollie Katzen
  Preheat oven to 350.  Grease a 9" x 13" baking pan.
  Melt butter and unsweetened chocolate together.  This is
  most easily done in a microwave, or in a double boiler over
  hot water.  In the meantime, heat buttermilk gently in a
  saucepan until just a little warmer than body temperature.
  Do NOT boil or cook it.
  In a large mixing bowl combine flour, 1 cup of the brown
  sugar, baking powder, baking soda and salt.  Mix well,
  using your hands if necessary to break up any lumps and
  achieve a uniform mixture.  Stir in chocolate chips, if
  using.  Pour the butter/chocolate mixture and the
  buttermilk into the dry ingredients and stir until well
  combined.  Spread into prepared pan.
  Combine remaining 1 1/4 cups of brown sugar with
  unsweetened cocoa in a small bowl.  Sprinkle this over the
  batter in the pan as evenly as possible.  Next, pour
  boiling water gently and evenly over the sugar/cocoa
  mixture; do NOT stir.  It will look as if you are making a
  mud pie; not to worry.  Place the pan immediatley into the
  preheated oven.
  Bake for 30 - 35 minutes, or until the center feels firm to
  the touch. Watch carefully, as it tends to overbrown around
  the edges.  Cool at least 15 minutes before serving.
  The finished result is a cake with a fudgy sauce hidden
  underneath. When serving, invert the cake so that the fudgy
  sauce becomes a topping.
  Fantastic served warm (within 1 - 2 hours of baking) with
  vanilla ice cream or frozen yogurt.  Also good cold; the
  fudge sauce tastes like chocolate pudding.
  Notes:This cake tastes wonderfully rich, but in reality is
  relatively low in fat.  A great celebration cake.JM
 
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