Hot Fudge Chocolate Pudding Cake
"The DH came across this recipe on the web and asked me to save and to make for him. Times are estimated"
Categories: Desserts, Cakes, 8 or 9 Inch, Dairy, Kid Pleaser, Quick Meals, Birthday, Easter, Entertaining, Winter, Oven Bake, Vegetarian, Make it from scratch, Flour, Chocolate, Milk, Kosher Dairy more
Recipe: #26002 April 29, 2017
- FOR CAKE
- FOR FUDGE SAUCE
- Serving Size: 1 (126.6 g)
- Calories 282.8
- Total Fat - 7.2 g
- Saturated Fat - 4.3 g
- Cholesterol - 17.8 mg
- Sodium - 191.1 mg
- Total Carbohydrate - 53.6 g
- Dietary Fiber - 1.7 g
- Sugars - 38.7 g
- Protein - 3.3 g
- Calcium - 120.2 mg
- Iron - 1.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Preheat oven to 175C/350F.
Lightly grease a 8 inch square baking pan and pre-boil water in a kettle while preparing the cake.
FOR THE CAKE - Combine 1/2 cup granulated sugar with the flour, cocoa powder, baking powder and salt and then add in the milk, butter and vanilla; whisk until smooth and fairly lump free.
Pour the batter into prepared baking pan or dish and spread evenly.
Combine together the remaining 1/2 cup white sugar, brown sugar and remaining 3 tablespoon cocoa powder and evenly sprinkle mixture over the batter and slowly pour the boiling water over the top (DO NOT STIRE OR MIX INTO THE BATTER, ALLOW THE WATER SIT ON TOP).
Bake for 35 minutes or until the centre is almost set.
Remove from oven and allow to cool for 15 minutes.
Serve in dessert dishes with ice cream or whipped cream, and spoon fudge sauce from the bottom of the pan over top of each serve of cake.
Tips & Variations
No special items needed.