HOT FUDGE PUDDING CAKE is a longtime favorite in our house! :). This cake, just as it name implies, creates it’s own hot fudge layer as the cake bakes!! Sounds amazing, right?! It is! The chocolate cake bakes up light and fluffy, with a rich, decadent hot fudge pudding underneath that is amazing! Scooped warm into your bowl, topped with a yummy scoop of ice cream, and this will quickly become a favorite in your house, too! Mmm mmm good! I have been making this for years, starting when my kids were little, and now for my grandkids, too! I actually double the recipe and make it in a 9×13 pan and it feeds the whole gang when our kids and grandkids come over! I hope you will give this easy-peasy and oh-so-yummy dessert a try! I promise, it will be a family favorite in your house too! Check out the recipe for my yummy HOT FUDGE PUDDING CAKE below and……ENJOY! 🙂
HOT FUDGE PUDDING CAKE
Equipment
- 1 medium mixing bowl
- 1 small mixing bowl
- 1 8x8 baking pan
Ingredients
INGREDIENTS FOR CAKE
- 1 cup all-purpose flour
- 1/2 cup white sugar
- 2 Tbsp unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 2 Tbsp vegetable oil
- 1 tsp vanilla
- 1/2 cup walnuts OR pecan (OPTIONAL)
INGREDIENTS FOR PUDDING
- 3/4 cup white sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups boiling water
Instructions
- Preheat oven to 350*
- In a medium bowl, combine flour, 1/2 cup sugar, 2 Tbsp cocoa powder, baking powder, and salt.
- To the flour mixture, add milk, oil, and vanilla, stirring til smooth. Add in nuts, if desired.
- Pour cake mixture in to an "ungreased" 8x8 baking pan, spreading evenly throughout pan
- In small mixing bowl, combine 3/4 cup sugar and 1/4 cup cocoa powder
- Gradually stir in 1 1/2 cups boiling water to the sugar/cocoa powder. Pour the liquid mixture carefully over the cake batter in baking pan.
- Place cake pan on a baking sheet/cookie sheet to catch any drippings and put in preheated oven.
- Bake cake at 350* for approx 30 minutes or until cake tests done. Remove from oven and serve warm or cold in individual bowls with a scoop of ice cream. ENJOY!
- NOTE: RECIPE CAN BE DOUBLED TO FEED MORE - BAKE IN 9x13 pan
