Hot Fudge Pudding Cake #chocolate #cake

Hot Fudge Pudding Cake #chocolate #cake

Hot Fudge Pudding Cake is a tasty, vintage recipe that everybody totally adores! A fudge sauce shapes under a rich chocolate cake as it heats in the broiler.

This Hot Fudge Pudding Cake is ridiculously great – and it couldn't be any simpler to make! A straightforward hitter (produced using Hershey's cocoa of course) is first spooned into the base of a delicately lubed container or preparing dish. At that point a dry cocoa blend is sprinkled over the hitter. At long last – directly before heating – high temp water gets poured over the highest point of the dry cocoa blend. Be that as it may, don't mix it in – that procedure makes this fabulous, nearly crunchy besting on this Hot Fudge Pudding Cake as it heats!

At that point – when the Hot Fudge Pudding Cake leaves the stove, simply utilize a spoon to serve. You'll wind up with a too sodden cake with a warm and fudgy pudding focus – in addition to a sweet crunchy besting! Presented with some vanilla frozen yogurt – this is one incredibly great treat that any chocolate darling will appreciate!

Also try our recipe Snickers Cheesecake

Hot Fudge Pudding Cake #chocolate #cake #desserts #fudge #winter

This warm and chocolatey treat is ludicrously great!


  • 1¼ cups granulated sugar, divided
  • 1 cup all-purpose flour
  • ½ cup Hershey’s Cocoa, divided
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • 1/3 cup unsalted butter, melted
  • 1½ teaspoons vanilla extract
  • ½ cup packed brown sugar
  • 1¼ cups hot water
  • Vanilla ice cream, if desired for serving


  1. Preheat oven to 350 degrees F. Heat a pot of water on the stove to very hot (just under a simmer).
  2. In the bowl of a stand mixer, combine ¾ cup of the granulated sugar, flour, ¼ cup of the cocoa, baking powder and salt. Stir in milk, melted butter and vanilla and mix until smooth.
  3. Pour the batter into an lightly greased 2-quart ceramic dish (as shown in our photos) or a 9-inch square baking pan (if it’s a non-stick pan, you don’t have to grease it) and spread evenly.
  4. In a small bowl, stir together the remaining ½ cup granulated sugar, brown sugar, remaining ¼ cup cocoa and mix well. Sprinkle this mixture evenly over the batter in your dish or pan. Pour the hot water over the top – but do not stir!
  5. Bake 35-40 minutes if using a glass dish (or 30-35 minutes if using a metal pan) – or until the center is almost set. Remove your dish from the oven and allow it to stand for 15 minutes.
  6. After 15 minutes, spoon the cake into individual serving bowls – making sure to spoon the fudgy sauce from the bottom of the pan over the top of the cake. Add a scoop of vanilla ice cream if desired and serve immediately.

Read more our recipe : Low Carb Parmesan Dijon Pork Chops

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