Recipe by Michele
"This is a recipe from my Mom. She made me a cookbook of favorite recipes when I left home. Her note is, 'this is handy when you don't have an egg in the house and you need something other than gelatin for dessert'."
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unsweetened cocoa powder
unsweetened cocoa powder
1 3/4 cups
I misplaced my recipe for this dessert, so I tried this one. It's very good, a couple of different steps than my mom's (adding the milk & butter), but it still tastes the same.
*I made this a 2nd time, only changing a couple things, and it came out even better, I think!
I added 1 tsp vanilla, 2 Tbl coffee granules to 2 Cups water, baked at 325' for 40 mins.
This was just not good. I would definitely not add as much water as called for, but even without that, I would not make again.
This was awesome! I did change one thing: Instead of pouring hot water on top, I poured freshly brewed coffee. This made the cake have such a fantasic flavor. I can't wait to have it again.
This makes a fantastically rich,fudgey chocolate pudding. The only change I made was that I put in just under one cup of hot water, just enough to turn the sugar and cocoa layer liquidy and nothing more. The sauce that formed was rich and thick...just perfect for my tastes :)
A little bit thin tasting because there is so little fat in it I guess, but this recipe was so good, especially considering how (relatively) healthy it is! I used the suggestions of some other reviewers and used brewed coffee instead of water over the cake mix; I also mixed some vanilla and almond extracts into the coffee. It seems like you could tweak the recipe any way you want in order to get the flavor you want - I'm thinking next time of adding some spices like chipotle powder and cinnammon to make it into a sort of mexican hot fudge cake. A very good choice for something easy to make and with lots of chocolate flavor. oh, and another time I made it I used a ruby port wine that I had sitting around - it made it fruity and richer and also left it with a hint of an alcohol taste. would be good for a christmas dessert.
This is sooooo good! I used brown sugar instead of white, lowered the water to 1 1/3 cup, and added a splash of vanilla. It's perfect with a little vanilla ice cream ontop and is just as good warmed up the next day!
We have had this exact same recipe for years with one difference. We bake it in the microwave for 10-12 minutes on high. I also add 1 tsp vanilla and about 1/2 cup of whatever nut I happen to have on hand. This is perfect for when you are watching a movie at night and feel like something freshly made, sweet, and fassssst!
Perfect recipe. Exactly what I was looking for :)
* Percent Daily Values are based on a 2,000 calorie diet.
Hot Fudge Pudding Cake III
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 185
** Calories from Fat: 23
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