Chocolate Upside Down Cake

3/4 cup sugar
2 TBL butter
1 cup flour
2 tsp baking powder
1/2 cup milk
1 tsp vanilla

Cream the sugar and butter, sift the flour w/ the baking powder and add alternately with the milk and vanilla. Pour batter into an 8 x 8 ungreased pan.

Topping:
1/2 cup sugar
1/2 cup brown sugar
3 TBL cocoa
1 cup water

Mix the sugar, brown sugar, and cocoa. Sprinkle over the cake batter. Pour the water over top. DO NOT STIR. Bake 350* for 45 min.

The cake will rise to the top and will be floating on a thick rich fudge sauce. Serve warm topped with ice cream.

If you have any left over, when cool the fudge sauce turns to a pudding consistency.

You can double this recipe using a 9 x 13 pan.