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Hot Fudge Pudding Cake #2

List of Ingredients





1-1/4 cups granulated sugar, divided
1 cup all-purpose flour
1/2 cup HERSHEY'S Cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1-1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar *
1-1/4 cups hot water
Whipped topping



Recipe





Preheat to 350°F.
Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt.
Stir in milk, butter and vanilla; beat until smooth.

Pour batter into ungreased 9-inch square baking pan.
Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle
mixture evenly over batter.
Pour hot water over top; do not stir.

Bake 35 to 40 minutes or until center is almost set.
Remove from oven; let stand 15 minutes.
Serve in dessert dishes, spooning sauce from bottom of pan over top.
Top with whipped cream.

Makes about 8 servings.

Notes:
*I use granulated sugar in place of the brown sugar.

Source: Hershey's