- 1 ¼ cup Granulated Sugar, divided
- 1 cup All-Purpose Flour
- ½ cup Hershey’s Cocoa, divided
- 2 teaspoons Baking Powder
- ¼ teaspoon Salt
- ½ cup Milk
- ⅓ cup Unsalted Butter, melted
- 1 ½ teaspoons Vanilla Extract
- ½ cup Brown Sugar, packed
- 1 ¼ cup Hot Water
- Vanilla Ice Cream
- Preheat oven to 350F; heat a pot of water on the stove to very hot, just under a simmer
- In bowl of mixer, combine ¾ cup of granulated sugar, flour, ¼ cup of cocoa, baking powder and salt; stir in milk, melted butter, and vanilla; mix until smooth
- Pour the batter into a lightly greased 2-quart ceramic dish or 9-inch square baking pan; spread batter evenly
- In small bowl, stir together the remaining ½ cup granulated sugar, brown sugar, remaining ¼ cup cocoa; mix well
- Sprinkle this mixture evenly over the batter in pan; pour the hot water over the top–DO NOT STIR
- Bake 35-40 minutes if using a glass dish (30-35 if metal); until the center is almost set; remove dish from the oven and allow it to stand for 15 minutes
- After 15 minutes, spoon the cake into bowls–make sure to get the fudge sauce from the bottom of the pan
- Add a scoop of vanilla ice cream!
In case you need a ceramic baking dish!
Or a new mixer!
