Hot Fudge Pudding Cake
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 light brown sugar packed
- 1-1/4 cups water hot
- Whipped topping (optional)
DIRECTIONS
- 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.
- Spread batter in 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. Garnish with whipped topping,
if desired. Makes 9 (1/2 cup) servings.