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Hot Fudge Pudding Cake Recipe

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This recipe for Hot Fudge Pudding Cake, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Audrey Crozier
Added: Wednesday, June 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup white sugar
1 cup all-purpose flour
1/4 cup HERSHEY®'S Cocoa Powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter, melted
1 1/2 teaspoons vanilla extract
1/2 cup white sugar
1/2 cup packed light brown sugar
1/4 cup HERSHEY®'S Cocoa Powder
1 1/4 cups hot water

Directions:
Directions:
Heat oven to 350 F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.

Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.

Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping, or ice cream if desired.

Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
The cake is very moist and the fudge on the bottom is delicious... exactly like hot fudge. Scoop some vanilla ice cream on this, and you have a winner! You can also follow these Crock Pot directions: Follow recipe above and pour into a greased Crock Pot. Cover and cook on high heat setting for 2 -2 ˝ hours or until tooth pick inserted comes out clean. Turn off slow cooker and let stand uncovered 30-40 minutes to cool slightly and to let the sauce thicken before serving.

 

 

 

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