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Cakes and Frostings

Hot Fudge Pudding Cake

From Sherry Ashe

Prep Time: 10 MinutesSkill Level: Beginning

01

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)

02

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.

Transcribed from Cakes.docx, page 2.