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 c. all-purpose flour; 3/4 c. sugar; 2 Tbsp. cocoa; 2 tsp. baking powder; 1/4 tsp. salt; 1/2 c. milk; 1/2 c. peanut butter; 2 Tbsp. vegetable oil; 1 tsp. vanilla; 1 c. packed brown sugar; 1/4 c. cocoa; 1 3/4 c. hot water

Servings: persons

1 c. all-purpose flour
3/4 c. sugar
2 Tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/2 c. peanut butter
2 Tbsp. vegetable oil
1 tsp. vanilla
1 c. packed brown sugar
1/4 c. cocoa
1 3/4 c. hot water

1
Mix first 5 ingredients in large bowl.
2
Stir in milk, peanut butter, oil and vanilla until smooth.
3
Spread mixture into square 9 x 9 x 2-inch pan.
4
Stir together in small bowl brown sugar and 1/4 cup cocoa.
5
Sprinkle this mixture over batter in pan.
6
Pour hot water over the top of brown sugar, cocoa mixture but do not stir. Bake at 350u00b0 for 45 minutes.
7
To serve, spoon each serving upside down into dessert dishes.
8
Spoon sauce over top.
9
Best served warm.

939

kcal

Calories

Fat

171

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 12 ingredients. The key ingredients include: 1 c. all-purpose flour, 3/4 c. sugar, 2 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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