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Hot Fudge Pudding Cake by The Hershey's Kitchens
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 packed light brown sugar
- 1-1/4 cups hot water
- 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.
Recipe courtesy of HERSHEY’S KITCHENS, and reprinted/posted with permission of The Hershey Company.