Hot Fudge Pudding Cake

Hot Fudge Pudding Cake
Sherry Ashe
Prep Time: 10 MinutesSkill Level: Beginning
Ingredients:
original recipe
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 or ice cream(optional)
recipe doubled
2-1/2 cups granulated sugar , divided
2 cup all-purpose flour
1 cup HERSHEY'S Cocoa , divided
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2/3 cup butter or margarine , melted
3 teaspoons vanilla extract
1 cup packed light brown sugar
2-1/2 cups hot water
Whipped topping or ice cream(optional)
Directions
1. Heat oven to 350°F. Combine 3/4 (1 1/2) cup granulated sugar, flour, 1/4 (1/2)cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.
2. Spread batter in ungreased 9-inch square baking pan. Stir together remaining 1/2 (1) cup granulated sugar, brown sugar and remaining 1/4 (1/2) 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, if desired. Makes 9 (1/2 cup) servings or doubled makes 14 (3/4 cup) servings.