1 1/4 c Granulated sugar, divided 1 1/2 t Vanilla extract
1 c All-purpose flour 1 c HERSHEY’S Semi-Sweet
7 tb HERSHEY’S Cocoa, divided -Chocolate Chips
2 t Baking powder 1/2 c Packed light brown sugar
1/4 t Salt 1 1/4 c Hot water
1/2 c Milk Sweetened whipped cream
1/3 c Butter, melted Chopped California Walnuts
1. Heat oven to 350’F.
2. In bowl, stir together 3/4 cup granulated sugar, flour, 3
tablespoons cocoa, baking powder and salt. Stir in milk, butter and
vanilla; beat until smooth.
3. Stir in chocolate chips. Pour batter into 8″ or 9″ square baking
pan. Stir together remaining 1/2 cup granulated sugar, brown sugar
and remaining 4 tablespoons cocoa; sprinkle mixture evenly over
batter.
4. Pour hot water over top; do not stir.
5. Bake 35-40 minutes. Let stand 15 minutes. Spoon into dessert
dishes, spooning sauce from bottom of pan over top.
6. Garnish with whipped cream and California Walnuts.
Yields
8 servings
