Hot Fudge Pudding Cake

Hot Fudge Pudding Cake

18 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
tiki
Recipe by  tiki

“This is my husband's favorite recipe. Someone brought this to my Grandpa's funeral in 1968, and I've been making it since. The dark fudge cake over the hot pudding is delicious served with whipped cream or ice cream. This is very rich and will be loved by chocolate lovers!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 9x9-inch cake

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9x9-inch baking pan.
  3. Whisk together flour, baking powder, white sugar, 2 tablespoon cocoa powder, and salt in a large bowl.
  4. Stir in milk and butter until smooth.
  5. Fold in walnuts until just combined.
  6. Spread batter evenly in the prepared baking pan.
  7. Mix 1/4 cup cocoa and brown sugar in a small bowl; sprinkle mixture on top of the batter.
  8. Pour hot water over the batter.
  9. Bake in the preheated oven until the center of the cake is almost set, about 45 minutes. Brown sugar, cocoa, and hot water will combine to form a chocolate sauce that will settle to the bottom of the cake during baking.
  10. Best served warm.

Share It

Reviews (18)

Rate This Recipe
Cynthia
20

Cynthia

This recipe is great. But, we always make sure we eat it right after it comes out of the oven. It isn't as good the next day. But, we usually don't have any left. Ooeeyyyyy Gooery!

Chinalove
13

Chinalove

I made this cake for my grand young 'uns and they loved it. I liked it too, but it was too "tame" for my wild & overactive taste buds. I'm an old-fashioned, country cookin', 67 yr old grandma who loves highly seasoned food. I tried this recipe because it is so similar to mine. In my recipe, I add 1 teaspoon vanilla to the batter; 2 teaspoons cornstarch and 1/2 teaspoon cinnamon to the dry cocoa/brown sugar; equal parts hot water and hot milk. The cake is more flavorful and the sauce is creamier. (I use brown sugar in ALL chocolate batter.) Sometimes I would add a bit of flavor to the hot milk/water and lightly dust the top of the baked cake with powdered sugar. I've also made this cake by combining all the dry ingredients for the sauce/pudding, add the hot milk/hot water, mix well, pour over the batter. It worked for me! Deeeeelicious!!

Sheila
8

Sheila

Was excited to try this but not that impressed. Not enough chocolate flavor and too sweet. Prefer chocolate lava cakes -- richer flavor and not any more trouble, just as easy to prepare and makes for a much prettier presentation for company.

More Reviews

Similar Recipes

Chocolate Pudding Cake II
(177)

Chocolate Pudding Cake II

Chocolate Pudding Cake III
(114)

Chocolate Pudding Cake III

Hot Fudge Pudding Cake III
(111)

Hot Fudge Pudding Cake III

Hot Fudge Cake
(53)

Hot Fudge Cake

Hot Fudge Pudding Cake II
(43)

Hot Fudge Pudding Cake II

Hot Fudge Sundae Cake
(35)

Hot Fudge Sundae Cake

Nutrition

Amount Per Serving (9 total)

  • Calories
  • 333 cal
  • 17%
  • Fat
  • 12.1 g
  • 19%
  • Carbs
  • 55.9 g
  • 18%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chocolate Pudding Cake III

>

next recipe:

Chocolate Pudding Cake II