Hot Fudge Pudding Cake
So rich in
sin! The succulent chocolate cake is cooked to perfection with a creamy
chocolate pudding sauce.
INGREDIENTS
- ¼ teaspoon salt
- ½ cup milk
- 1 cup all-purpose flour
- 1¼ cups hot water
- 1¼ cups granulated sugar, divided
- 1½ teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ cup packed brown sugar
- ½ cup Hershey’s Cocoa, divided
- 1/3 cup unsalted butter, melted
- Vanilla ice cream, if desired for serving
INSTRUCTIONS
First, Preheat
the oven to 350 degrees F. Heat a pan of water on the stove to very hot (a
little less simmer).
Then, In the
bowl of a stand mixer, mix ¾ cup granulated sugar, flour, ¼ cup cocoa, baking
powder and salt. Stir in milk, melted butter and vanilla and mix until smooth.
Pour the
batter into a lightly greased 2-quart ceramic dish (as shown in our photos) or
a 9-inch square baking dish (if it's a nonstick dish, you will not have to
grease) and spread evenly.
In a small
bowl, mix remaining ½ cup crystallized sugar, brown sugar, remaining ¼ cup
cocoa and mix well. Sprinkle this mixture evenly over the dough in your dish or
pan. Pour hot water on top - but do not stir!
Bake for 35
to 40 minutes if using a glass dish (or 30 to 35 minutes if using a metal dish)
or until the center is almost set. Remove your dish from the oven and let it
sit for 15 minutes.
After 15
minutes, divide the cake into individual cups - pouring the melting sauce into
the bottom of the pan on the top of the cake. Add a scoop of vanilla ice cream
if you wish. Happy Cooking Time.
