The following recipe was omitted from a story about cooking for children with allergies in last Monday's Butler Eagle.

1 cup flour¾ cup sugar6 tablespoons baking cocoa, divided2 teaspoons baking powder¼ teaspoon salt½ cup milk2 tablespoons vegetable oil1 teaspoon vanilla extract1 cup brown sugar, packed1¾ cup water, hotWhipped cream or ice cream, optionalIn a medium bowl, combine flour, sugar, 2 tablespoon baking cocoa, baking powder and salt. Stir in milk, oil and vanilla until smooth.Spread in an ungreased 9-inch square pan.Combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir.Bake at 350 degrees for 35 to 40 minutes. Serve warm. Top with whipped cream or ice cream if desired.Makes 9 servings.