Chocolate Pudding Cake - another childhood memory

This was a recipe we used to make at home frequently as teens --it was easy as all the ingredients were already part of the staples of the kitchen  and we could whip it up on a whim. Yummy. As you might notice I am scaling it down by HALF to make it for 2 servings --already a mess on the counter and this wasn't a great idea to do individual ones would have been better in a smaller pan...

• 1-1/4 cups granulated sugar, divided
• 1 cup all-purpose flour
• 1/2 cup HERSHEY'S Cocoa, divided
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/3 cup butter or margarine, melted
• 1-1/2 teaspoons vanilla extract
• 1/2 cup packed light brown sugar
• 1-1/4 cups hot water
• Whipped topping 
• 

Directions

1. Heat oven to 350°F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt.
2. 
3. Stir in milk, butter and vanilla; beat until smooth. 
4. 
5. 2 Pour batter into ungreased 9-inch square baking pan.
6. 
7. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter.
8. 
9. Pour hot water over top; do not stir. 
10. 
11. 3 Bake 35 to 40 minutes or until center is almost set.
12. 
13. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. 
14. 
15. Garnish with whipped topping. About 8 servings.
16.