“This is a great winter cake! While hot, add a scoop of ice cream to melt with it. Guaranteed a winner!!” - by Ginga
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Grease a shallow 1 quart baking dish.
- Whisk flour, baking powder, white sugar, 2 tablespoons cocoa powder, and salt together in a large bowl. Mix in the milk, oil, and vanilla extract. Stir in nuts. Pour batter into prepared baking dish.
- Mix brown sugar and remaining 1/4 cup cocoa powder together; sprinkle over batter in baking dish. Pour the boiling water slowly over the top of the batter and topping.
- Bake in the preheated oven for 40 minutes. The top of the cake will be set and the bottom will be soft. Invert hot cake onto a platter to serve.
Nutrition
Amount Per Serving (6 total)
- Calories
- 385 cal
- 19%
- Fat
- 12.4 g
- 19%
- Carbs
- 67.6 g
- 22%
Based on a 2,000 calorie diet
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Reviews (24)
Rate This Recipe
"This is a true pudding cake that was popular in the 1980's and 1990's. Its not meant to be turned out onto a platter but it is meant to be sponed out into a dish and topped with ice cream or whipped ..." See morecream. Its delicious."
Amy F.
"I'm giving this a four as the taste was good, but man, it was a runny mess. Do not, I repeat, do not invert cake to a platter to serve. I had a placemat underneath thankfully, but the pudding-ness ran..." See more all over it. I would make again (great chocolate fix), but I would just dish it out from the pan itself and serve with vanilla ice cream or whipped cream. I kept putting the cake back in the oven thinking it just needed more time to bake, but that wasn't the case. I would rate this five stars if not for the consistency- but it isn't called "Chocolate Fudge PUDDING (Cake)" for nothing. Expect more pudding than cake, and you will be very pleased. :)"
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