Fudge Pudding Cake Recipe

Name: Fudge Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. all-purpose flour; 1/2 c. sugar; 2 Tbsp. unsweetened cocoa; 2 tsp. baking powder; 1/2 tsp. salt; 1/2 c. milk; 2 Tbsp. cooking oil; 1 tsp. vanilla; 1/2 c. chopped walnuts; 3/4 c. sugar; 1/4 c. cocoa; 1 1/2 c. boiling water; sifted powdered sugar

Servings: persons

1 c. all-purpose flour
1/2 c. sugar
2 Tbsp. unsweetened cocoa
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 Tbsp. cooking oil
1 tsp. vanilla
1/2 c. chopped walnuts
3/4 c. sugar
1/4 c. cocoa
1 1/2 c. boiling water
sifted powdered sugar

1
In a large mixing bowl, stir together flour, 1/2 cup sugar, cocoa, baking powder and salt.
2
Add milk, oil and vanilla; stir until smooth.
3
Stir in nuts.
4
Turn into a ungreased 8 x 8 x 2-inch pan.
5
Combine the 3/4 cup sugar and the 1/4 cup cocoa; gradually stir in boiling water.
6
Pour liquid mixture evenly over batter in pan.
7
Bake in a 350u00b0 oven about 30 minutes or until a wooden pick inserted in the center comes out clean.
8
Serve warm or chilled. Sprinkle with sifted powdered sugar.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. all-purpose flour, 1/2 c. sugar, 2 Tbsp. unsweetened cocoa, 2 tsp. baking powder, and more.

Yes, Fudge Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fudge Pudding Cake

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