Ingredients

• 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, at room temperature
• 3 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup firmly packed light brown sugar
• 1/4 cup unsweetened cocoa
• 1 1/2 cups boiling water

Instructions

1. Preheat oven to 350°.

2. Stir together flour, next 3 ingredients, and 3/4 cup granulated sugar in a large bowl.

3. Stir in milk, oil, and vanilla.

4. Spread batter in a lightly greased 8-inch square pan.

5. Combine brown sugar, cocoa, and remaining 1/2 cup granulated sugar in a small bowl; sprinkle over batter in pan.

6. Using a spoon, gently drizzle 1 1/2 cups boiling water over batter, being careful not to disturb layers. (Do not stir.).

7. Bake at 350° for 45 minutes or until a cake layer forms on top and layer springs back when touched.

8. Let cool on a wire rack 25 minutes. Serve warm with whipped cream or ice cream.

9. VARIATION: Chocolate-Cherry Pudding Cake: Thaw 1 (12-oz.) package frozen dark, sweet, pitted cherries; drain. Pat cherries dry with paper towels. Prepare recipe as directed through Step 2, gently sprinkling cherries over batter in pan. Proceed with recipe as directed.

10. VARIATION: Mocha Pudding Cake: Substitute hot freshly brewed coffee for boiling water. Proceed with recipe as directed.