Hot Fudge Pudding Cake II Recipe -
Hot Fudge Pudding Cake II Recipe

Hot Fudge Pudding Cake II

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 -9 inch square cake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together the 2/3 cup sugar, flour, 5 tablespoons of the cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into one 9 inch square baking dish.
  3. In separate bowl, stir together the remaining white sugar, brown sugar and the remaining cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do not stir!
  4. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until center is almost set. Let stand for 15 minutes. Then spoon into dessert dishes, spooning sauce from bottom of pan over top.
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Reviews More Reviews

Most Helpful Positive Review
Jan 02, 2007

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!

Most Helpful Critical Review
Aug 18, 2011

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.


60 Ratings

Jun 22, 2010

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.

Apr 27, 2009

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....

Jan 10, 2011

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!!

Sep 20, 2008

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.

Jun 15, 2008

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.

Nov 10, 2010

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!


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  • Calories
  • 310 kcal
  • 15%
  • Carbohydrates
  • 58.1 g
  • 19%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 236 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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