CAKE:

3/4 c. sugar
1 c. all-purpose flour
3 tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/3 c. butter, melted
1/2 c. milk
1 1/2 tsp. vanilla extract

Heat oven to 350 degrees. 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 inches for 9x9x2 inches.

TOPPING:

1/2 c. sugar
1/2 c. packed light brown sugar
4 tbsp. cocoa

In small bowl, combine 1/2 cup sugar, brown sugar and 4 tablespoons cocoa; sprinkle mixture evenly over batter.

1 1/4 c. hot water

Pour hot water over top; do not stir.

Bake 40 minutes at 350 degrees or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of over top. Garnish as desired (whipping cream is good). Makes 8-10 small servings.

Note: Cake and topping can be prepared ahead and hot water added whenever you want to start baking (perhaps to time with the end of dinner).