I wanted to share a recipe that is perfect for casual entertaining: Hot Fudge Pudding Cake.
I’ve made various versions of this recipe over the years because it’s easy and delicious, but recently a long distance friend sent me this recipe. It’s much richer than other versions I’ve tried. I tweaked it a bit, used common pantry staples and made it “large family friendly.” This recipe should serve 10-12 people when served with ice cream.
I love this recipe because it’s
- 1. Delish and fudge-y
- 2. Easy to prepare. It uses pantry staples and mixes up in one bowl.
- 3. It bakes in thirty minutes or so, making it the perfect dessert to pop into the oven while you eat dinner.
- 4. It’s pretty much no fail. You bake it in a 9X12. You can’t go wrong.
- 5. Did I mention it’s chocolate-y. Mkay.
The original recipe came from Sweet Home: Over 100 Heritage Desserts and Ideas for Preserving Family Recipes, a very lovely compilation of recipes.
Everyone will love it served hot with ice cream.
Hot Fudge Pudding Cake
For the cake:
2 cups all purpose flour
1 1/2 cups sugar
2/3 cups Hershey’s unsweetened cocoa powder
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 Tablespoons vanilla extract
4 Tablespoons melted butter
1 cup semisweet chocolate chips
For the topping:
1 1/3 cup light brown sugar
2/3 cup Hershey’s unsweetened cocoa powder
3 1/2 cups hot brewed coffee
Preheat oven to 350. Grease a 9″X12″ glass pan.
In a bowl, combine flour, sugar, cocoa powder, baking powder and salt. Stir in milk, vanilla, melted butter and chocolate chips. This will be thick and perhaps hard to stir.
Spread this mixture evenly into the bottom of your glass pan.
Next, for the topping, combine your brown sugar and cocoa, stirring until you have no lumps. Sprinkle this cocoa/sugar mixture evenly over the batter in your glass pan.
Next, pour hot coffee over the top.
Now bake for 30-35 minutes just until the hot fudge sauce bubbles up from underneath the cake-like crust. Part of the top will seem cake like with holes of bubbling fudge coming up from underneath. Don’t overbake!
Remove from oven. Let sit 10 minutes so the fudge sauce can thicken as it cools. Serve with ice cream.