Turtle Hot fudge Pudding Cake

- 1 1/4 cup granulated sugar, divided (310 mL)
- 1 cup flour (250 mL)
- 1/2 cup dark chocolate cocoa, divided (125 mL)
- 2 tsp baking powder (10 mL)
- 1/4 tsp salt (1 mL)
- 1/2 cup milk (125 mL)
- 3 Tbsp canola oil (45 mL)
- 1 1/2 tsp vanilla extract (7 mL)
- 1/2 cup packed brown sugar (125 mL)
- 1 1/4 cups hot water (310 mL)
- 1 tsp instant coffee (5 mL)
1. Preheat oven to 350ºF (180ºC) . Grease a 2-quart or 9″ x 9″ (22 cm x 22 cm) dish.
2. In a large bowl combine 3/4 cup of granulated sugar (175 mL), flour, 1/4 cup cocoa (60 mL), baking powder and salt. Stir in milk, canola oil and vanilla, blending until smooth.
3. Pour batter into prepared dish and spread evenly.
4. In a small bowl, stir remaining 1/2 cup granulated sugar (125 mL), brown sugar, remaining ¼ cup cocoa (60 mL) and mix well. Sprinkle mixture evenly over the batter in the dish.
5. Heat water to just under a simmer and dissolve in the instant coffee. Pour over top of pan – DO NOT STIR OR MIX IN!
6. Bake 35-40 minutes or until centre is almost set. Remove from oven and let stand for 15 minutes before serving. Make sure you spoon hot fudge sauce from the bottom of pan on to each serving.
Turtle Toppings: Top each serving with a generous scoop of vanilla ice cream or whipped cream. Then drizzle with salted caramel sauce.