Hot Fudge Pudding Cake


  1. 1¼ cups granulated sugar, divided
  2. 1 cup all-purpose flour
  3. ½ cup Hershey’s Cocoa, divided
  4. 2 teaspoons baking powder
  5. ¼ teaspoon salt
  6. ½ cup milk
  7. 1/3 cup unsalted butter, melted
  8. 1½ teaspoons vanilla extract
  9. ½ cup packed brown sugar
  10. 1¼ cups hot water
  11. Vanilla ice cream, if desired for serving


  • Preheat oven to 350 degrees F. Heat a pot of water on the stove to very hot (just under a simmer).
  • 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.
  • 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.
  • 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!
  • 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.
  • 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.
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