Hot Fudge Pudding Cake
User Reviews
5
Hot Fudge Pudding Cake
Description
This dessert starts by combining dry ingredients including flour, granulated sugar, cocoa, baking powder, and salt with milk, melted butter, and vanilla to form a smooth batter. After pouring the batter into a greased baking dish, a mixture of brown sugar, granulated sugar, and cocoa is sprinkled on top. Hot water is carefully poured over the sugar topping without stirring, allowing the sugars to dissolve and create a sauce layer during baking.
The cake is baked until the top forms a light, thin layer resembling brownie, while underneath the hot water and sugars create a thick fudge sauce. When served warm, the contrast between the soft cake and the flowing hot fudge makes the cake rich and indulgent without being overly dense.
A suitable baking dish size (9x9 or 8x11 inches) prevents overcooking, which could reduce the amount of sauce. Allowing the cake to rest 15 minutes after baking helps the sauce thicken slightly and improves slicing.
Ingredients
Chocolate Cake
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/4 cup butter melted
- 1 teaspoon vanilla extract
Topping
- 2/3 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/3 cup cocoa powder
- 1 ¾ cups water hot
Instructions
- Preheat the oven to 350 F. Grease a 2.5 quart baking dish. Set aside.
- For the cake, whisk together the flour, sugar, cocoa, baking powder, and salt in a bowl.
- Whisk in the milk, butter, and vanilla.
- Stir together until smooth.
- Pour the batter into prepared baking pan.
- For the topping, whisk together the sugars and cocoa; sprinkle it evenly over the batter.
- Pour the hot water over the top. Do not stir the water in.
- Bake 25-30 minutes. It should look like a thin layer of baked brownie with fudge bubbling up in spots.
- Take out of the oven, and let stand 15 minutes.
Notes
- Use a 9x9-inch or 8x11-inch baking dish to ensure proper sauce consistency and baking.
- Avoid overbaking to maintain the fudgy pudding layer beneath the cake.
- Let the cake stand after baking to allow the sauce to thicken before serving.
- Nutrition values are approximate and may vary with ingredient brands and substitutions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 283kcal | 14% |
| Carbohydrates | 58g | 19% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 124mg | 5% |
| Potassium | 242mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 185IU | 4% |
| Calcium | 89mg | 9% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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