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1
Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish with cooking spray or shortening. In medium bowl, stir together flour, granulated sugar, hazelnuts, 2 tablespoons cocoa and the baking powder. Stir in milk, 1/4 cup liqueur and the oil. Spread batter in pan.
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2
Sprinkle batter with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
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3
Bake 40 to 45 minutes or until center is set. Cool 20 minutes before serving.
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4
Meanwhile, in chilled small bowl, beat cream ingredients with electric mixer on high speed until stiff peaks form.
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5
To serve, spoon warm pudding cake into individual dessert bowls; spoon pudding over cake. Top with whipped cream.
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