Recipe by Karin Christian
"This is a warm chocolate cake that makes it's own fudge sauce as it cooks. Garnish with whipped topping or ice cream. Makes about 8 servings."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 3/4 cups
1 1/2 cups
unsweetened cocoa powder
1 1/2 teaspoons
packed brown sugar
1 2/3 cups
Very good. I have made a similar recipe before, and this is just as good. Lots of yummy fudge sauce on the bottom. Don't make the same mistake I did... I only had an 8" pan, and it overflowed in my oven!
This had a wonderful rich chocolate flavor but somehow mine didn't turn out at all. This was really sweet too, way too sweet for me and I have a huge sweetooth. It seemed like lot of water to pour over, but I did as directed. When I served this up it had a cake layer on the bottom, a huge liquid layer in the middle, I mean really liquid not gelled like pudding or "sauce" as is usual with this type cake, and then the top layer was a really thin crust. Mine was nowhere close to looking set at 45 minutes as the liquid layer was really sloshy and you could see it jiggle under the crust top layer. Easy cake to make and it's one of my favorites, but for some reason I did not have success with this recipe. I sprayed the pan with nonstick spray only because it's habit and it didn't specify whether to do so or not.
This recipe is taste nice especially the liquid chocolate but the only thing that made me rate it 4 is because it too sweet. The sugar should be cut into 1/2 of the recipe.
Yummy! I'm a chocolate fiend so I increased the cocoa to 1/3c for the cake and the sauce. There's no such thing as too much chocolate! I also added half a cup of chopped walnuts and substituted 1/3c of whisky for part of the water for the sauce. Mmmm... chocolate and whisky....
YUMMY!! On the advise of some of the posts I cut the sugar by just about half. I am glad I did as I found the dessert sweet enough with half the sugar. Very moist and lots of molten chocolate!!
The Hot Fudge Pudding Cake II recipe was okay. I cooked mine a bit too long. Next time I'll keep a closer eye on them. I made cupcakes instead of one cake. I didn't use all of the batter so I'll give these another try.
I made this for my husband for a Father's Day dessert. It was incredible and reminded us of a restaurant "lava cake". Thanks, this one will be made again and again.
OMG this cake was AMAZING. I did use freshly brewed coffee instead of water and added a dash of cayenne to bring out the chocolate. My children are the pickiest eaters on the planet. They cleaned their plates without complaint to get some of this cake. My husband was in heaven. I will definately make this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Hot Fudge Pudding Cake II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 310
** Calories from Fat: 79
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make moist, rich chocolate cake.
The perfect end to a picnic birthday meal!
See how to make an easy, fudgy, gluten-free chocolate cake.