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Hot Fudge Pudding Cake Recipe

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This recipe for Hot Fudge Pudding Cake is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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