Hot Fudge Pudding Cake

This classic Hot Fudge Pudding Cake is a comforting, old-fashioned dessert that requires no mixer and minimal effort. The magic happens in the oven: as it bakes, the hot water poured over the batter steams through the dry sugar and cocoa mixture, creating a luscious, warm chocolate sauce at the bottom while the top rises into a tender, moist cake. Its the perfect make-ahead or last-minute treat for family dinners, potlucks, or cozy weeknight suppers. Serve it warm for the best experience, allowing the fudge sauce to pool around each spoonful. Its simple, nostalgic, and deeply satisfying.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 8

Calories: 290.2

Dietary: Vegetarian

Description

This classic Hot Fudge Pudding Cake is a comforting, old-fashioned dessert that requires no mixer and minimal effort. The magic happens in the oven: as it bakes, the hot water poured over the batter steams through the dry sugar and cocoa mixture, creating a luscious, warm chocolate sauce at the bottom while the top rises into a tender, moist cake. Its the perfect make-ahead or last-minute treat for family dinners, potlucks, or cozy weeknight suppers. Serve it warm for the best experience, allowing the fudge sauce to pool around each spoonful. Its simple, nostalgic, and deeply satisfying.

Ingredients

1 1/4 cup Granulated sugar
1 cup All-purpose flour
7 tbsp Unsweetened cocoa powder
2 tsp Baking powder
1/4 tsp Salt
1/2 cup Milk
1/3 cup Butter or margarine, melted
1 1/2 tsp Vanilla extract
1/2 cup Packed light brown sugar
1 1/4 cup Hot water
1 cup Whipped topping (optional)

Directions

1
Preheat oven to 350F (175C).
2
In a large bowl, combine the granulated sugar, flour, cocoa powder, baking powder, and salt.
3
Stir in milk, melted butter, and vanilla extract until the batter is smooth.
4
Pour the batter into an ungreased 8-inch or 9-inch square baking pan, spreading it evenly.
5
In a small bowl, mix together the brown sugar and remaining cocoa powder.
6
Sprinkle this sugar-cocoa mixture evenly over the batter in the pan.
7
Carefully pour the hot water over the top of the batter; do not stir.
8
Bake for 35 to 40 minutes, or until the center is almost set and a toothpick inserted near the edge comes out with moist crumbs.
9
Let the cake stand in the pan for 15 minutes to allow the sauce to thicken.
10
Spoon portions into dessert dishes, ensuring each serving gets plenty of the fudge sauce from the bottom of the pan.
11
Top with whipped topping if desired and serve warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 290.2kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 75.0g25%
Dietary Fiber 0.0g0%
Sugars 75.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not use a greased pan; the cake needs to stick slightly to help form the sauce layer at the bottom.

Use boiling water for the best results in creating the sauce.

This cake is best served immediately after baking while the fudge sauce is still warm and liquid.

For a vegan version, ensure the butter is substituted with a vegan margarine and use plant-based milk.

Store leftovers covered at room temperature for up to 2 days, but reheating is recommended to restore the sauce's consistency.

Keywords: hot fudge, pudding cake, chocolate dessert, self-saucing cake, easy dessert, baking powder, cocoa powder, brown sugar, warm dessert, family friendly, comfort food, potluck dessert, chocolate sauce, simple baking

Read it online: https://www.chefs-mate.com/recipe/hot-fudge-pudding-cake-3/