A rich, moist chocolate cake that makes it's own fudge sauce while baking.
INGREDIENTS (for 8 servings):
- 3/4 cup white sugar
- 1 cup all-purpose flour
- 1/4 cup HERSHEY®'S Cocoa Powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup butter, melted
- 1 1/2 teaspoons vanilla extract
- 1/2 cup white sugar
- 1/2 cup packed light brown sugar
- 1/4 cup HERSHEY®'S Cocoa Powder
- 1 1/4 cups hot water
PREPARATION:
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.
Pour batter into 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.