Hot Fudge Pudding Cake

From “Hershey’s 100^th Anniversary- 100 years of Hershey’s Favorites” Cookbook

Ingredients:

1 ¼ cups granulated sugar, divided

1 cup all-purpose flour

7 tablespoons Cocoa, divided

2 teaspoons baking power

¼ teaspoon salt

½ cup milk

1/3 cup butter or margarine, melted

1 ½ teaspoons vanilla extract

½ cup packed light brown sugar

1 ¼ cups hot water

(Optional) whipped topping

Directions:

-Heat oven to 350*

-In large bowl, stir together ¾ cup granulated sugar, flour, 3 tablespoons cocoa, baking powder, and salt

-Stir in milk, butter, and vanilla; beat until smooth.

-Pour batter into 8- or 9-inch square baking pan.

-Stir together remaining ½ cup granulated sugar, brown sugar, and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter.

-Pour water over top. DO NOT STIR.

-Bake 35-40 min or until center is almost set.

-Cool 15 minutes; spoon into dessert dishes; spoon sauce from bottom of pan over top of cake.

-Serve warm with whipped topping if desired

This. Is. So. Delicious!! We weren’t sure if we made it right because it looks nothing like the picture, but then we realized we forgot to let it cool before dishing it out! You might have to make it bake a little longer, but MAKE SURE you let it cool! We also made our own whipped cream with heavy whipping cream and powdered sugar and added orange extract for flavor! It’s super rich, but delicious with a glass of milk! :]