Hot fudge pudding cake recipe

May 21, 7:49 PMProvidence Food ExaminerDonna Diegel

Previous Next

5 comments Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Providence Food Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

HOT FUDGE PUDDING CAKE

Looking for an ooey, gooey, over-the-top, orgasmic chocolate fudge pudding cake? Your dreams have been answered! This classic old-fashioned pudding cake is the one Grandma used to make! Serve it with vanilla ice cream or whipped cream for the ultimate indulgence!

EASY Chocolate Dessert Recipe

Did I also say it was easy? This Hot Fudge Pudding Cake takes me literally under 10 minutes to throw together! The batter is very, very thick, and you might think you've done something wrong or forgotten the liquid. It's OK. It's so thick, it has to be spread in the bottom of the pan with an offset spatula. If you thought that part of the recipe was wrong, pouring hot water over the top of the batter might have you emailing me for the right directions. Again, it's OK. Strange as it may seem, that's the way the recipe goes. The puddle of hot water mixes with the thick batter on the bottom and.... Ta Da! It makes its own pudding. It all comes out perfect in the end! Trust me. You'll love it!

Easy Hot Fudge Pudding Cake Recipe

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup white sugar
• 2 Tablespoons cocoa
• 1/2 cup whole milk
• 2 Tablespoons vegetable oil
• 1 cup chopped walnuts, optional
• 1 cup brown sugar
• 1/4 cup cocoa
• 1 3/4 cups hot water

How To Make Hot Fudge Pudding Cake

• Preheat oven to 350 degrees F.
• Spray 8" X 8" baking dish with vegetable spray.
• In a medium size bowl, mix flour, baking powder, salt, sugar and 2 Tbsp cocoa.
• Stir in milk, oil and walnuts. Spread in the baking dish. It will be very thick. You may have to use a spatula to spread it.
• Mix brown sugar and 1/4 cup cocoa in the empty bowl, and sprinkle it evenly over batter.
• Pour hot water over batter very slowly, so as not to disturb the batter. DO NOT STIR IN. Let the water sit on top in a puddle. This is where you'll think I've lost my mind, and got the recipe wrong.
• Bake at 350 degrees for 45-50 minutes. Do not over bake. It will be jiggly and set up as it cools.
• Serve warm or cool with sweetened whipped cream or vanilla ice cream.
• Serves 6.