Hot Fudge Pudding Cake I

Hot Fudge Pudding Cake I
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    10 People
  • VIEWS
    63

Indulge in the magic of this Hot Fudge Pudding Cake! With minimal effort, this self-saucing dessert creates a rich, fudgy layer beneath a moist, cakey top. It's the perfect comforting treat for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    43 g
  • Cholesterol
    1 mg
  • Fiber
    2 g
  • Protein
    4 g
  • Saturated Fat
    1 g
  • Sodium
    357 mg
  • Sugar
    28 g
  • Fat
    7 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins In an ungreased 8-inch square baking pan, combine the baking mix, granulated sugar, 2 tablespoons cocoa powder, walnuts, milk, and vanilla extract. Blend well with a fork until just combined. (5 minutes)

Image Step 03
03 Step

Recipe View 2 mins In a separate bowl, combine the light brown sugar and 1/4 cup cocoa powder. Sprinkle this mixture evenly over the cake batter in the pan. Do not stir. (2 minutes)

Image Step 04
04 Step

Recipe View 1 mins Carefully pour the boiling water evenly over the entire surface of the mixture. Do not stir. (1 minute)

Image Step 05
05 Step

Recipe View 40 mins Bake at 350 degrees F (175 degrees C) for 35-40 minutes, or until the top is set and a toothpick inserted near the center comes out with moist crumbs. (40 minutes)

Image Step 06
06 Step

Recipe View 20 mins Let the cake cool in the pan for at least 20 minutes before serving. The sauce will thicken as it cools. Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream, if desired. (20 minutes)

For a richer flavor, use dark cocoa powder.
Feel free to substitute pecans or almonds for the walnuts.
If you don't have baking mix, you can use a combination of flour, baking powder, and salt (search online for a homemade baking mix recipe).
Be careful when pouring the boiling water to avoid splashing.
The cake is best served warm, shortly after baking.

Krista Schuster

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.9/ 5 ( 21 Ratings)
Total Reviews: (5)
  • Laurie Parkerohara

    Next time I might try it with chocolate chips mixed into the batter.

  • Cooper Botsford

    This recipe is a keeper! So easy and delicious.

  • Jessyca Wardcartwright

    I accidentally stirred it after pouring the boiling water but it still turned out great! Maybe not as distinct layers, but still delicious.

  • Rosamond Fadel

    My family loved this! The fudgy sauce is amazing.

  • Sam Hermann

    I added a pinch of cinnamon to the brown sugar mixture and it was fantastic!

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