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Hot Fudge Pudding Cake

Name: Hot Fudge Pudding Cake Recipe | Hersheyland
Prep time: 12 min
Total time: 60 min
Yield: 9-1/2 cups
Ingredients: 1-1/4 cups granulated sugar, divided; 1 cup all-purpose flour; 1/2 cup HERSHEY'S Cocoa, divided; 2 tsps baking powder; 1/4 tsp salt; 1/2 cup milk; 1/3 cup butter or margarine, melted; 1-1/2 tsps vanilla extract; 1/2 cup light brown sugar packed; 1-1/4 cups water hot; whipped topping (optional)

Details

Timing
Timing
Total:
Bake:: 38 Min.
Prep:: 12 Min.
Skill Level:: Beginner
Yields:: 9-1/2 cups

You don't need a special occasion to make this decadent hot fudge dessert. This Hot Fudge Pudding Cake recipe is a rich and satisfying after-dinner dessert with simple ingredients that every baker already has on hand. You can even add another layer of deliciousness with REESE’S Peanut Butter Chips in the mix. When you're ready to garnish, a light whipped cream topping or a cool scoop of vanilla ice cream will complement this rich and fudgy pudding cake. Try pairing your Hot Fudge Pudding Cake recipe with a cold glass of milk or a hot cup of coffee for a delicious combo of flavors. Hot fudge is a decadent dessert addition. Get more hot fudge goodness with Upsidedown Hot Fudge Sundae Pie.

Ingredients & Directions

Prep Time: 12 minutes
Bake Time: 38 minutes
Cool Time: 15 minutes

Ingredients

1-1/4 cups

granulated sugar, divided
1 cup

all-purpose flour
1/2 cup

HERSHEY'S Cocoa, divided
2 tsps

baking powder
1/4 tsp

salt
1/2 cup

milk
1/3 cup

butter or margarine, melted
1-1/2 tsps

vanilla extract
1/2 cup

light brown sugar packed
1-1/4 cups

water hot
whipped topping (optional)

READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 

oven

Mixing Bowls

mixer (optional)

measuring cups

rubber spatula

9-inch baking pan

wire racks

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.

Spread batter in 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, if desired.

Additional questions?

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