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 1/4 c. granulated sugar; 1 c. all-purpose flour; 7 Tbsp. cocoa; 2 tsp. baking powder; 1/4 tsp. salt; 1/2 c. milk; 1/3 c. butter or margarine; 1 1/2 c. hot water; 1 1/2 tsp. vanilla extract; 1/2 c. packed brown sugar

Servings: persons

1 1/4 c. granulated sugar
1 c. all-purpose flour
7 Tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/3 c. butter or margarine
1 1/2 c. hot water
1 1/2 tsp. vanilla extract
1/2 c. packed brown sugar

1
Preheat oven to 350u00b0.
2
In medium bowl, combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt.
3
Blend in milk, butter and vanilla; beat until smooth.
4
Pour batter into 8 or 9-inch square pan or baking dish.
5
In small bowl, combine remaining 1/2 cup sugar, 1/2 cup brown sugar and remaining 4 teaspoons cocoa.
6
Mix these dry ingredients well; sprinkle evenly over batter.
7
Slowly pour hot water over top.
8
Do not stir.
9
Bake 35 to 40 minutes or until cake center is almost set.
10
Let stand 15 minutes.
11
Spoon into dessert dishes, spooning sauce from bottom of pan over top.
12
Serve with ice cream or whipped cream, if desired.

852

kcal

Calories

Fat

168

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 1/4 c. granulated sugar, 1 c. all-purpose flour, 7 Tbsp. cocoa, 2 tsp. 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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