Hot Fudge Pudding Cake

Recipe Ingredients

1 1/4 cups	247g / 8.7oz	Granulated sugar - divided
1 cup	62g / 2.2oz	All-purpose flour
7 tablespoons	105ml	Cocoa - divided
2 teaspoons	10ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Milk
1/3 cup	65g / 2.3oz	Butter or margarine - melted
1 1/2 teaspoons	7.5ml	Vanilla extract
1/2 cup	80g / 2.8oz	Light brown sugar - packed
1 1/4 cups	296ml	Hot water
		Whipped topping

Recipe Instructions

Heat oven to 350F.

In bowl, stir together 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour batter into ungreased 8-or 9-inch square baking pan.

Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons 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. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top.

Garnish with whipped topping, if desired. About 8 servings.

Source:
the Hershey Kitchens

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