In mixer bowl combine flour, baking powder, 2 Tbsp of the cocoa powder and 2/3 cup of the granulated sugar. Add milk, butter and vanilla; beat until smooth and well blended. Spread in greased 8" square baking pan; set aside.

 

In small saucepan combine the remaining 1/3 cup sugar and the remaining 6 Tbsp cocoa powder, the brown sugar and water. Bring to boil, stirring to dissolve sugar. Gently spoon over cake batter. Bake in 350 degree oven about 35 minutes until springy to the touch.

 

While cake is baking, slice strawberries into a bowl and toss with additional sugar to sweeten.

 

To serve, spoon warm cake and its sauce into individual bowls with scoops of ice cream and sweetened strawberries.

 

Note: Cake can be prepared ahead and served cooled or reheated in a low oven.

Photo and Recipe Courtesy of The California Strawberry Commission.