Hot Fudge Pudding Cake II

Magically making its own fudge sauce this cake will become one of your favorite last-minute desserts. Serve it with ice cream for an extra special treat. Note: if you use a dutch process cocoa you will have a richer, darker result. TIP: some reviewers have recommended "baking" this in a crockpot on High for about 2 1/2 hours and then letting it cool slightly before serving. Thanks for the tip!

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1 1⁄4 cups granulated sugar, divided
• 1  cup all-purpose flour
• 7  tablespoons  cocoa, divided
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup milk
• 1⁄3 cup butter or 1⁄3 cup margarine, melted
• 1 1⁄2 teaspoons vanilla extract
• 1⁄2 cup light brown sugar, packed
• 1 1⁄4 cups water, hot
•  whipped topping

Directions

1. Heat oven to 350'F.
2. In medium bowl stir together 3/4 cup granulated sugar, flour, 3 Tbls. cocoa, baking powder and salt. Blend in milk, butter and vanilla, beat until smooth.
3. Pour batter into 8- or 9-inch square baking pan.
4. In separate bowl, stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter.
5. Pour hot water over top; do not stir.
6. Bake 35 to 40 minutes or until center is almost set.
7. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top.
8. Garnish with whipped topping.