Hot Fudge Pudding Cake Pudding On The Bottom Recipes

HOT FUDGE PUDDING CAKE

Hot Fudge Pudding Cake image

This is my husband's favorite recipe. Someone brought this to my Grandpa's funeral in 1968, and I've been making it since. The dark fudge cake over the hot pudding is delicious served with whipped cream or ice cream. This is very rich and will be loved by chocolate lovers!

Provided by Debbie Clift Russ

Categories Desserts Cakes Chocolate Cake Recipes

Time 1h

Yield 9

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
2 teaspoons baking powder
¾ cup white sugar
2 tablespoons unsweetened cocoa powder
¼ teaspoon salt
½ cup milk
2 tablespoons butter, melted
1 cup chopped walnuts
¼ cup unsweetened cocoa powder
1 cup packed brown sugar
1 ¾ cups hot water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Grease a 9x9-inch baking pan.
Whisk together flour, baking powder, white sugar, 2 tablespoon cocoa powder, and salt in a large bowl.
Stir in milk and butter until smooth.
Fold in walnuts until just combined.
Spread batter evenly in the prepared baking pan.
Mix 1/4 cup cocoa and brown sugar in a small bowl; sprinkle mixture on top of the batter.
Pour hot water over the batter.
Bake in the preheated oven until the center of the cake is almost set, about 45 minutes. Brown sugar, cocoa, and hot water will combine to form a chocolate sauce that will settle to the bottom of the cake during baking.
Best served warm.

Nutrition Facts : Calories 333.3 calories, Carbohydrate 55.9 g, Cholesterol 7.9 mg, Fat 12.1 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 2.9 g, Sodium 206.2 mg, Sugar 41.5 g

HOT FUDGE PUDDING CAKE

Hot Fudge Pudding Cake image

Mother would make this rich, fudgy dessert more than any other because it was my father's favorite. My husband, two children and I also love to eat the cake warm with ice cream. I work at our local post office and like helping at our kids' school.

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 9 servings.

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
2/3 cup sugar
1/2 cup baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
3/4 cup packed brown sugar
1-1/4 cups hot water
Ice cream or whipped cream

Steps:

In a large bowl, combine flour, sugar, 1/4 cup cocoa, baking powder and salt. Blend in milk, oil and vanilla. Stir in nuts. Pour into a greased square baking pan. Combine brown sugar and remaining cocoa; sprinkle evenly over batter. Pour hot water over top. Do not stir. , Bake at 350° for 45 minutes or until cake tests done. Cool 10 minutes. Cut into squares and invert onto plates. Serve with ice cream or whipped cream. If cake is not served immediately, pieces can also be warmed in the microwave.

Nutrition Facts : Calories 295 calories, Fat 11g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 169mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

HOT FUDGE PUDDING CAKE: PUDDING ON THE BOTTOM

Hot Fudge Pudding Cake: Pudding on the Bottom image

Yes, this old cake recipe makes its own pudding on the bottom as it bakes. Grandma and Mom made it, especially on Sunday nights in the 1950s. Its so good with ice cream or whipped cream.

Provided by Kathie Carr

Categories Puddings

Time 40m

Number Of Ingredients 13

Ingredients

3/4 c sugar
1 c flour
1/4 c cocoa
2 tsp baking powder
1/4 tsp salt
1/2 c milk
1/3 c butter, melted
2 tsp vanilla
TOPPING:
1/2 c sugar
1/2 c brown sugar, firmly packed
1/4 c cocoa
1 1/4 c very hot water

Steps:

1. Preheat the oven to 350 degrees. For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the milk, butter and vanilla. Stir together until smooth with a wooden spoon or spatula. Pour the batter into an ungreased 9-inch square baking pan. Use a spatula to level batter into pan.
2. For the topping: Stir together the sugars and cocoa and sprinkle it evenly over the batter. Pour the hot water carefully over the top so that you don't move batter from covering the bottom of the pan. DO NOT stir topping into the batter. Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Serve with ice cream or whipped cream, if desired.

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