Hot Fudge Brownie Cake

8 servings

1 cup all purpose flour
2 tablespoons unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups granulated sugar, divided
1/2 cup milk @ room temperature
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 firmly packed light brown sugar
1/4 cup unsweetened cocoa
1 1/2 cups boiling water
Whipped Cream or Ice Cream

-Preheat oven to 350 degrees
-Stir together flour and next 3 ingredients and 3/4 cup granulated sugar in a large bowl.
-stir in milk, oil and vanilla
-Spread batter into a lightly greased 8 inch square pan
-Combine brown sugar, cocoa,and remaining 1/2 cup granulated sugar in a small bowl
-Sprinkle over batter in pan.
-Using a spoon, gently drizzle 1 1/2 cups boiling water over the batter, being careful not to disturb layers. (DO NOT STIR)
-Bake at 350 degrees for 45 minutes or until a cake layer forms on top and layer springs back when touched.
-Let cool on wire rack, 25 minutes.
-Sere warm with whipped cream or ice cream.

Variations:
Chocolate Cherry Pudding Cake
-Thaw 1 (12 oz) frozen, dark, sweet, pitted cherries.
-Drain. Pat cherries dry with paper towels.
-Prepare recipe as directed until just before baking; sprinkle cherries over batter.
-Proceed as directed.

Mocha Pudding Cake
-Substitute hot freshly brewed, strong coffee for boiling water.
-Proceed as directed