Hot Fudge Pudding Cake
Hot Fudge Pudding Cake is a delicious, vintage recipe that everyone absolutely loves! A fudge sauce forms under a rich chocolate cake as it bakes in the oven.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Units
Scale
- 1 1/4 cups granulated sugar, divided
- 1 cup all-purpose flour
- 1/2 cup unsweetened Hershey’s Cocoa powder, divided
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 1/2 cup packed brown sugar
- 1 1/4 cups hot water
- Vanilla ice cream, if desired for serving
Instructions
- Preheat oven to 350 degrees F. Heat a pot of water on the stove to very hot (just under a simmer).
- In the bowl of a stand mixer, combine ¾ cup of the granulated sugar, flour, ¼ cup of the cocoa, baking powder and salt. Stir in milk, melted butter and vanilla and mix until smooth.
- Pour the batter into an lightly greased 2-quart ceramic dish (as shown in our photos) or a 9-inch square baking pan (if it’s a non-stick pan, you don’t have to grease it) and spread evenly.
- In a small bowl, stir together the remaining ½ cup granulated sugar, brown sugar, remaining ¼ cup cocoa and mix well. Sprinkle this mixture evenly over the batter in your dish or pan. Pour the hot water over the top – but do not stir!
- Bake 35-40 minutes if using a glass dish (or 30-35 minutes if using a metal pan) – or until the center is almost set. Remove your dish from the oven and allow it to stand for 15 minutes.
- After 15 minutes, spoon the cake into individual serving bowls – making sure to spoon the fudgy sauce from the bottom of the pan over the top of the cake. Add a scoop of vanilla ice cream if desired and serve immediately.
Notes
Recipe adapted from Hershey’s Kitchens
Find it online: https://www.afamilyfeast.com/hot-fudge-pudding-cake/
