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Hot Fudge Pudding Cake II




Source of Recipe


Jan


List of Ingredients





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



1. Heat oven 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.

2. 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.

3. 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. Garnish with whipped topping. About 8 servings.