Crunchy-Topped Cocoa Cake

Ingredients:
Cake
1 1/2 cups all purpose flour
1 cup sugar
1/4 cup cocoa (I use Hershey's)
1 tsp baking soda
1/2 tsp salt
1/4 cup plus 2 Tbsp vegetable oil
1 Tbsp white vinegar
1 tsp vanilla extract

Broiled Topping
1/4 cup (1/2 stick) softened butter
1/2 cup packed light brown sugar
1/2 cup chopped nuts (I use pecans)
1/2 cup sweetened coconut flakes
3 Tbsp light cream or evaporated milk (I use evaporated milk)

Heat oven to 350º
Grease & flour 8" square pan
Stir together flour, sugar, cocoa, baking soda, & salt
Add water, oil, vinegar, & vanilla; beat with a spoon or whisk just until batter is smooth & well blended
Pour batter into prepared pan
Bake 35 - 40 mins or until a wooden toothpick inserted into the center comes out clean
Meanwhile, prepare broiled topping; spread on warm cake
Set oven to broil; place pan about 4" from heat
Broil 3 mins or until top is bubbly & golden brown
Remove from oven
Cool completely in pan on wire rack

Broiled Topping:
Combine butter, light brown sugar, nuts, coconut flakes, & evaporated milk (or light cream) in a small bowl until well blended

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Before adding the topping:

After adding & broiling the topping: