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Hot Fudge Pudding Cake
1 1/4 Cup Granulated Sugar, divided
1 Cup All-Purpose Flour
7 Tbsp. Watkins
Baking Cocoa, divided
2 teas. Watkins
Baking Powder
1/4 teas. Salt
1/2 Cup Milk
1/3 Cup Butter or Margarine, melted
1 1/2 teas. Watkins
Vanilla, Original Double-Strength
1/2 Cup Packed Light Brown Sugar
1 1/4 Cup Hot Water
Whipped Cream (optional)
Heat oven to 350F. Stir together 3/4 cup granulated
sugar, flour, 3 tablespoons cocoa, baking powder and salt. stir in milk, butter and Watkins Vanilla,
beat until smooth. Spread 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 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 cream dusted with cocoa
powder.
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