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Hot Fudge Pudding Cake III

Hot Fudge Pudding Cake III

  • Prep

    5 m
  • Cook

    45 m
  • Ready In

    50 m
Michele

Michele

This is a recipe from my Mom. She made me a cookbook of favorite recipes when I left home. Her note is, 'this is handy when you don't have an egg in the house and you need something other than gelatin for dessert'.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 133 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
  2. In a medium bowl, mix together the flour, baking powder, salt, sugar, and cocoa. Stir in the milk and melted butter. Spread evenly into the prepared pan.
  3. In a small bowl, combine the brown sugar and cocoa. Spread over the top of the batter in the pan. Pour the hot water over the entire pan of batter.
  4. Bake for 45 minutes in the preheated oven. The cake is done when the cake part is on top and the bottom is of a pudding consistency.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LDYLVBGR
35

LDYLVBGR

6/25/2007

I misplaced my recipe for this dessert, so I tried this one. It's very good, a couple of different steps than my mom's (adding the milk & butter), but it still tastes the same. *I made this a 2nd time, only changing a couple things, and it came out even better, I think! I added 1 tsp vanilla, 2 Tbl coffee granules to 2 Cups water, baked at 325' for 40 mins.

Ashley
33

Ashley

7/21/2006

This was awesome! I did change one thing: Instead of pouring hot water on top, I poured freshly brewed coffee. This made the cake have such a fantasic flavor. I can't wait to have it again.

ENGLISHLADY
22

ENGLISHLADY

3/27/2007

This makes a fantastically rich,fudgey chocolate pudding. The only change I made was that I put in just under one cup of hot water, just enough to turn the sugar and cocoa layer liquidy and nothing more. The sauce that formed was rich and thick...just perfect for my tastes :)

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