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Hot Fudge Pudding Cake

Hot Fudge Pudding Cake

Debbie Clift Russ

"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!"
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1 h servings 333 cals
Serving size has been adjusted!
Original recipe yields 9 servings


  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 55.9g
  • 18%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 206 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9x9-inch baking pan.
  3. Whisk together flour, baking powder, white sugar, 2 tablespoon cocoa powder, and salt in a large bowl.
  4. Stir in milk and butter until smooth.
  5. Fold in walnuts until just combined.
  6. Spread batter evenly in the prepared baking pan.
  7. Mix 1/4 cup cocoa and brown sugar in a small bowl; sprinkle mixture on top of the batter.
  8. Pour hot water over the batter.
  9. 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.
  10. Best served warm.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 31
  1. 42 Ratings

Most helpful positive review

This recipe is great. But, we always make sure we eat it right after it comes out of the oven. It isn't as good the next day. But, we usually don't have any left. Ooeeyyyyy Gooery!

Most helpful critical review

I was trying to find a pudding cake recipe like the boxed mix they used to sell in my youth. This one seemed easy enough. Unfortunately, I also found this a bit watery and sickeningly sweet. Lik...

Most helpful
Most positive
Least positive

This recipe is great. But, we always make sure we eat it right after it comes out of the oven. It isn't as good the next day. But, we usually don't have any left. Ooeeyyyyy Gooery!

I made this cake for my grand young 'uns and they loved it. I liked it too, but it was too "tame" for my wild & overactive taste buds. I'm an old-fashioned, country cookin', 67 yr old grandma wh...

Was excited to try this but not that impressed. Not enough chocolate flavor and too sweet. Prefer chocolate lava cakes -- richer flavor and not any more trouble, just as easy to prepare and m...

This is a very old recipe, it was originally named: Hershey's Hot Fudge Pudding Cake, made without the nuts. I have made it for years and it never fails to please, especially the men. I prefer...

This looks incredible when it’s taken from the oven. The dessert is all “chocolately” with the fudge sauce bubbling enticingly through the cake layer. I admit I’m a chocoholic and couldn’t wai...

This recipe was in the 1952 edition of the Betty Crocker Cookbook. I have made it for over sixty years. It is a family favorite. I use pecans instead of walnuts, and I usually add a teaspoon of ...

This was amazing considering what goes in it. So glad I ran across this so easy with limited ingredients and its sooooo good. Thanks for sharing!!

This recipe is delicious, as well as quick and fun to make! I appreciate the way THIS recipe was written, with measurements given in step order, and accuratet to that step. When 2 T of coco...

Really tasty. The only reason I gave it a four out of five is because, even with my habitual reducing of sugar, it was still too sweet for me. My tweaks: Reduced sugar to 1/2 cup and 1/2 cup. Ad...

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