Hershey's Hot Fudge Pudding Cake

by EJ

Prep time: 0:15 Overall time: 1:10

Servings: 8 servings

INGREDIENTS

1-1/4 cups granulated sugar, divided
1 cup all-purpose flour
7 tbsp. Hershey's cocoa, divided
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk
1/3 cup butter or margarine, melted
1-1/2 tsp. vanilla extract
1/2 cup light brown sugar, packed
1-1/4 cups hot water
Whipped topping

INSTRUCTIONS

Heat oven to 350°F. 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.

CHEF COMMENTS

Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

Tagged: cakes, desserts, fudgecake add tags

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