Chocolate Pudding Cake, As Promised!

Ok.  So here it is.  The ooey gooey chocolate dessert I told you I would post.
I need to mention right off that this was kind of hard to photograph.  How do you take a picture of something that is part cake, part pudding, part brownie, and all decadence?  Because that is what this is like.  If you have never made pudding cake before, let me explain.  Its um…well…its kinda weird.  I don’t really know how it ever turns out, just that it does.  Most pudding cake recipes, regardless of what kind (I have a lemon recipe that is OUT OF THIS WORLD!), all seem to have a kind of heavy cake mixture on the bottom, then a dry sugary layer, and then-yes I know this is odd-you pour hot liquid over the top and don’t stir it in.  Somehow (I think) the liquid seeps through the whole she-bang and mixes with everything.  It is magic I tell you!  Then voila!  You take it out of the oven and you have this dense, cakey top with perfect pudding on the bottom.  Whoever figued out how to do this on purpose, as I am guessing the first time was an accident, I am forever in their debt.  I mean seriously!  Does this not look like happiness on a spoon?!
I thought so.  I am only sad that it is now all gone and that I don’t have anymore to eat while I post this.  Because looking at these pictures is making me drool on the keyboard.
So on to the recipe.  I got this recipe from my Mother-In-Law and I think it was in a Hershey cookbook of hers.  I am telling you, this woman likes chocolate more than anyone I know, and this gets made in her house A LOT!  And for good reason too!  It is warm, chocolatey, not very complicated at all, and just so darn yummy.  So please just trust me!  It is weird going into the oven, but soooo wonderful when it is done!
One Year Ago: Crispy Bars

Chocolate Pudding Cake

In a medium bowl, mix together:
3/4 c sugar
1 c flour
1/4 c cocoa powder
2 tsp baking powder
pinch of salt
After it is mixed well, stir in:
1/2 c milk
1/3 c melted butter
1 tsp vanilla
Mix until smooth and pour into an ungreased 9X9 pan, preferably glass.
In a small bowl, mix:
1/2 c sugar
1/2 c brown sugar
1/4 c cocoa powder

Dump dry mixture over the top and spread evenly.  DO NOT STIR!
Lastly, pour 1 1/4 c very hot tap water over the whole thing.  Again, DO NOT STIR!
Slide it carefully into the oven and bake at 350 degrees for 35-40 minutes.  Let cool for at least 15 minutes before scooping out portions and devouring.  This is very rich so a little goes a long way.  Also, I don’t bother serving this unless I have freshly whipped cream to go with it!  Enjoy!