Hot Fudge Pudding Cake — From Mix

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Servings: 6 Difficulty: Intermediate
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A quick, self-saucing chocolate dessert with a tender cake top and rich, gooey fudge bottom
Hot Fudge Pudding Cake -- From Mix recipe image

This Hot Fudge Pudding Cake is a comforting, easy-to-make dessert that requires no mixer or complicated techniques. Using a simple Bisquick or quick mix base, this recipe creates a magical self-saucing effect where a rich, warm chocolate fudge pools beneath a tender, cake-like top. It’s the perfect solution for spontaneous dessert cravings or when you need to feed a crowd with minimal effort. The contrast between the soft, spongy cake and the thick, molten chocolate sauce is irresistible. Serve it warm straight from the pan, ideally topped with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. ItâÂÂs a nostalgic treat that brings home-style sweetness to any table.

Hot Fudge Pudding Cake -- From Mix recipe image
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Hot Fudge Pudding Cake — From Mix

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 297.6

Description

This Hot Fudge Pudding Cake is a comforting, easy-to-make dessert that requires no mixer or complicated techniques. Using a simple Bisquick or quick mix base, this recipe creates a magical self-saucing effect where a rich, warm chocolate fudge pools beneath a tender, cake-like top. It&# 226;ÂÂs the perfect solution for spontaneous dessert cravings or when you need to feed a crowd with minimal effort. The contrast between the soft, spongy cake and the thick, molten chocolate sauce is irresistible. Serve it warm straight from the pan, ideally topped with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. ItâÂÂs a nostalgic treat that brings home-style sweetness to any table.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC).
  2. In an ungreased 8-inch square baking pan, combine the quick mix, granulated sugar, 2 tablespoons of cocoa, chopped nuts, milk, and vanilla.
  3. Blend the mixture well until smooth and combined.
  4. In a small bowl, combine the brown sugar and the remaining 1/4 cup of cocoa.
  5. Sprinkle the brown sugar and cocoa mixture evenly over the top of the cake batter in the pan.
  6. Gently pour the boiling water over the top of the mixture. Do not stir.
  7. Bake for 35 to 40 minutes, or until the edges separate slightly from the sides of the pan and the center is set.
  8. Cool in the pan for 15 minutes before serving to allow the fudge sauce to settle.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 297.6kcal
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 1.8g9%
Cholesterol 0.6mg1%
Sodium 36.9mg2%
Total Carbohydrate 74.7g25%
Dietary Fiber 7.8g32%
Sugars 61.5g
Protein 5.7g12%

* 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

Serve warm with a scoop of vanilla ice cream on top for the best experience.

Variation: For a marshmallow version, omit the nuts and stir 1 cup of miniature marshmallows into the batter before adding the brown sugar topping.

Storage: Leftovers can be stored covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds to restore the warm, fudgy texture.

Tip: Use a metal baking pan for best heat conduction. If using glass, reduce oven temperature by 25ðF.

Keywords: chocolate, fudge, pudding cake, bisquick, quick mix, self-saucing, dessert, baking, easy dessert, chocolate cake, warm dessert, ice cream topping, cocoa, nuts, homemade, comfort food, simple recipe, moist cake, chocolate sauce, vegetarian
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