Hot Fudge Pudding Cake

This Hot Fudge Pudding Cake is outrageously good – and it couldn’t be any easier to make!  A simple batter (made from Hershey’s cocoa of course) is first spooned into the bottom of a lightly greased pan or baking dish.  Then a dry cocoa mixture is sprinkled on top of the batter.  Finally – right before baking – hot water gets poured over the top of the dry cocoa mixture.  But don’t stir it in – that process creates this fantastic, almost-crunchy topping on this Hot Fudge Pudding Cake as it bakes!

Hot Fudge Pudding Cake

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 8 servings

Recipe credits: A family feast

Ingredients

• 1¼ cups granulated sugar, divided


• 1 cup all-purpose flour


• ½ cup Hershey’s Cocoa, divided


• 2 teaspoons baking powder


• ¼ teaspoon salt


• ½ cup milk


• 1/3 cup unsalted butter, melted


• 1½ teaspoons vanilla extract


• ½ cup packed brown sugar


• 1¼ cups hot water


• Vanilla ice cream, if desired for serving

Instructions

1. Preheat oven to 350 degrees. Heat a pot of water on the stove to very hot (just under a simmer).


2. In the bowl of a stand mixer, combine ¾ cup of the granulated sugar, flour, ¼ cup of the cocoa, baking powder and salt. Stir in milk, melted butter and vanilla and mix until smooth.


3. Pour the batter into an lightly greased 2-quart ceramic dish (as shown in our photos) or a 9-inch square baking pan (if it’s a non-stick pan, you don’t have to grease it) and spread evenly.


4. In a small bowl, stir together the remaining ½ cup granulated sugar, brown sugar, remaining ¼ cup cocoa and mix well. Sprinkle this mixture evenly over the batter in your dish or pan. Pour the hot water over the top – but do not stir!


5. Bake 35-40 minutes if using a dish (or 30-35 minutes if using the 9×9 pan) – or until the center is almost set. Remove your dish from the oven and allow it to stand for 15 minutes.