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: 1/2 gal. vanilla ice cream; 1 c. flour; 3/4 c. sugar; 2 Tbsp. baking cocoa; 2 tsp. baking powder; 1/4 tsp. salt; 1/2 c. milk; 2 Tbsp. oil; 1 tsp. vanilla extract; 1 c. chopped pecans; 1 c. packed brown sugar; 1/4 c. baking cocoa; 1 3/4 c. very hot water

Servings: persons

1/2 gal. vanilla ice cream
1 c. flour
3/4 c. sugar
2 Tbsp. baking cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 Tbsp. oil
1 tsp. vanilla extract
1 c. chopped pecans
1 c. packed brown sugar
1/4 c. baking cocoa
1 3/4 c. very hot water

1
Scoop ice cream into 8 portions on chilled tray.
2
Freeze, uncovered, for 24 hours.
3
Combine flour, sugar, 2 tablespoons cocoa, baking powder and salt in ungreased 9 x 9-inch cake pan. Stir in milk, oil and vanilla with fork until smooth.
4
Stir in pecans.
5
Spread evenly.
6
Sprinkle with brown sugar and remaining 1/4 cup cocoa.
7
Pour hot water over top.
8
Bake at 350u00b0 for 40 minutes.
9
Let stand for 15 minutes.
10
Spoon into serving dishes, reserving sauce in pan.
11
Top pudding cake with ice cream portions. Drizzle with reserved sauce.
12
8 servings.

1213

kcal

Calories

Fat

175

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 13 ingredients. The key ingredients include: 1/2 gal. vanilla ice cream, 1 c. flour, 3/4 c. sugar, 2 Tbsp. baking cocoa, 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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