Hot Fudge Pudding Cake Recipe

Name: Hot Fudge Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; ½ cup packed light brown sugar; 6 tablespoons dutch process cocoa, divided; 1 ½ teaspoons baking powder; ¼ teaspoon salt; ½ cup nonfat milk; 2 tablespoons vegetable oil; 1 teaspoon vanilla; ⅓ cup granulated sugar; 1 ½ cups boiling water

Servings: persons

1 cup all-purpose flour
½ cup packed light brown sugar
6 tablespoons dutch process cocoa, divided
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup nonfat milk
2 tablespoons vegetable oil
1 teaspoon vanilla
⅓ cup granulated sugar
1 ½ cups boiling water

1
Combine flour, brown sugar, 3 tablespoons cocoa, baking powder and salt in a medium bowl.
2
Add milk, oil and vanilla and mix well.
3
Spoon batter into greased 8 or 9 inch square baking pan.
4
Mix remaining cocoa and granulated sugar.
5
Sprinkle over cake batter.
6
Pour boiling water over batter.
7
Bake at 350 degrees for about 30 minutes, until cake springs back when touched.
8
Let cool on wire rack 5-10 minues.
9
Serve warm.

1215

kcal

Calories

102

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 1 cup all-purpose flour, ½ cup packed light brown sugar, 6 tablespoons dutch process cocoa, divided, 1 ½ teaspoons baking powder, and more.

Yes, Hot 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.

Hot Fudge Pudding Cake

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