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Hot Fudge Pudding Cake
1 1/4 cups sugar, divided
1 cup all-purpose flour
7 tablespoons HERSHEY’S Cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1 1/2 teaspoons vanilla extract
1 cup packed light brown sugar
1 3/4 cups hot water
Heat oven to 350°F. In medium mixing
bowl combine 3/4 cup sugar, flour, 3
tablespoons cocoa, baking powder and
salt. Blend in milk, melted butter and
vanilla; beat until smooth. Pour batter
into square pan, 8x8x2 or 9x9x2
inches. In small bowl combine re-
maining 1/2 cup sugar, brown sugar and
remaining 4 tablespoons cocoa; sprinkle
evenly over batter. Pour hot
water over top; do not stir. Bake 40
to 45 minutes or until center is almost set.
Let stand 15 minutes; spoon into des-
sert dishes, spooning sauce from bot-
tom of pan over top. Garnish as desired.
8 to 10 servings.
Chocolate-Cherry Squares
1 cup all-purpose flour
1/3 cup butter or margarine
1/2 cup packed light brown sugar
1/2 cup chopped nuts
Filling (recipe follows)
Red candied cherries, halved
Heat oven to 350°F. In large mixer bowl
combine flour, butter and brown sugar.
Blend on low speed to form fine
crumbs, about 2 to 3 minutes. Stir in
nuts. Reserve 3/4 cup crumb mixture
for topping; pat remaining crumbs into
ungreased square pan, 9x9x2 inches.
Bake 10 minutes or until crust is lightly
browned. Meanwhile, prepare Filling;
spread over warm crust. Sprinkle with
reserved crumb mixture; garnish with
cherry halves. Return to oven; bake
25 minutes or until lightly browned.
Cool; cut into squares. Store, covered, in
refrigerator. About 3 dozen squares.
Filling
1 package (8 ounces) cream
cheese, softened
1/2 cup sugar
1/4 cup HERSHEY’S Cocoa
1/4 cup milk
1 egg
1/4 teaspoon vanilla extract
1/4 cup chopped red candied
cherries
In small mixer bowl combine cream
cheese and sugar; beat until fluffy.
Add cocoa, milk, egg and vanilla; beat
until smooth. Fold in cherries.
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