This Hot Fudge Pudding Cake is outrageously good – and it couldn't be any easier to make! A simple batter (made from Hershey's cocoa of course) is first spooned into the bottom of a lightly greased pan or baking dish. Then a dry cocoa mixture is sprinkled on top of the batter. Finally – right before baking – hot water gets poured over the top of the dry cocoa mixture. But don't stir it in – that process creates this fantastic, almost-crunchy topping on this Hot Fudge Pudding Cake as it bakes!
Hot Fudge Pudding Cake is a delicious, vintage recipe that everyone loves! A fudge sauce forms under a rich chocolate cake as it bakes in the oven.
INGREDIENTS
- 1¼ cups granulated sugar, divided
- 1 cup all-purpose flour
- ½ cup unsweetened Hershey's Cocoa powder, 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
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| Hot Fudge Pudding Cake |
INSTRUCTIONS
- Preheat oven to 350 degrees F. Fill a pot with water and heat it very hot (just before boiling).
- In a food processor bowl, combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder, and salt. Add milk, melted butter, and vanilla and mix until smooth.
- Pour batter into a lightly greased 2-quart ceramic pan (see photo) or 9-inch square baking pan (no need to grease for nonstick pan) and spread evenly.
- In a small bowl, combine the remaining ½ cup granulated sugar, brown sugar, and remaining ¼ cup cocoa and mix well. Sprinkle this mixture evenly over the batter in a bowl or skillet. Pour hot water over it - but don't stir.
- Bake 35-40 minutes in a glass skillet (30-35 minutes in a metal skillet) until the center is almost set. Remove the dish from the oven and let it sit for 15 minutes.
- After 15 minutes, spoon the cakes into individual serving bowls - scoop the Fuzzy Sauce from the bottom of the pan onto the cakes. Serve immediately with vanilla ice cream if desired.
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