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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

 

 

 


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