Hershey's ® Hot Fudge Pudding Cake Recipe - Allrecipes.com
Hershey's (R) Hot Fudge Pudding Cake Recipe

Hershey's ® Hot Fudge Pudding Cake

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"A rich, moist chocolate cake that makes it's own fudge sauce while baking."

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Original recipe makes 1 - 9 inch square cake Change Servings


  1. Heat oven to 350 F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.
  2. Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.
  3. Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2005

This is a great recipe. Here are a few suggested tweaks to make it EXCELLENT: Use a Dutch cocoa like Van Houten or Droste...it makes a significant difference in the depth of the chocolate taste. Hershey's just can't compare. Use hot brewed coffee for a portion of the hot water poured over the top (1/2 cup). It will cut down on the sweetness from the massive amount of sugar in the recipe. Throw in 1/2 cup of chopped pecans if you like nuts. I have also reduced the final sugar step to just 1/2 cup of brown sugar (omitting the white sugar in that step), and the cake turns out fine. Still has the same hot fudge consistency of the bottom layer. Enjoy!

Most Helpful Critical Review
Nov 07, 2003

Like many of you, I sift through many of the reviews to get input on a new recipe. I did that with this one, and am surprised that there were so many people who liked this recipe. I was very disappointed in this recipe. It was easy. Looked great when it came out of the oven with a great sauce. But, it tasted terrible!! I remember some of the past reviews saying something about it tasting funny. That is also how I felt. I tried to determine just what it was that tasted "funny". I think the water diluted a rich flavor of the cake and gave it a watered taste. It was like something was missing. Something GOOD!! Sorry this is such a bad review. I pitched it. Good luck though if you want to try it!!


183 Ratings

May 10, 2003

A nine inch pan wasn't enough for the amount I needed to serve, so I increased this recipe by one-half and put it in a 9x13 pan. It worked out great. Served barely warm with a big dollop of whipped cream -- Wow! It was super easy too.

Jul 23, 2003

This turned out wonderful. I was a little leary about the water, but it really makes a nice sauce. Fairly quick to put together so your not slaving in the kitchen all day. Thanks Hershey.

Jul 13, 2003

WOW! This recipe is a keeper for all you chocoholics out there! A very rich, chocolatey experience. Easy recipe, takes about 40 to 50 mins total to mix together and bake. The outcome is amazing. The cake is very moist and not as fluffy as a devil's food, but not as dense as a brownie. I would say... somewhere inbetween those two. And the fudge on the bottom is delicious... exactly hot fudge. Scoop some vanilla bean ice cream on this, and you have a decadent winner! I would suggest a glass of milk to wash this down, too!

Apr 19, 2003

I found that this made a very bland cocoa-y cake. It was an interesting way to make pudding cake, but I didn't like the texture. I had to add chocolate sauce and added cool whip free as a topping. The cake part was bland and floury and the fudge sauce was bland and gelatinous. I expected a richer, milk chocolate taste.

Dec 15, 2007

Always a favorite! EVERYONE I've made this for loves it. I saw a review about it not tasting quite right. I've never had that problem, nor has anyone I've served it to. This pudding cake is RICH and not at all lacking in flavor, and I'm known as something of a "food snob". So I can only think that there might be a problem with the ingredients used. Using the best possible ingredients is ALWAYS important, and in this recipe, there might be a couple of things that people didn't take care to note. A few things I'd suggest: 1. Use all of the ingredients listed. Don't skip the small amount of salt -- it brings out the flavor of the chocolate. 2. Use BUTTER. From a FRESH stick. Not margarine, and not something that's been sitting in your refrigerator for a year. 3. Make sure your flour is fresh. If it's been sitting around too long, or if you live in a humid environment, the flour can get a stale taste to it and it will impart that staleness to whatever you're baking. 4. Water quality varies by location. Use COLD water, and heat it up in the microwave. Don't use hot water from the tap; it's been sitting in the water heater for who-knows-how-long. If your water is chlorinated and you can SMELL it (as I can lately down here in Fort Lauderdale), buy a gallon of bottled spring water. Heat the water in the microwave. 5. USE PURE VANILLA EXTRACT! Do NOT use that phony "vanillin", artificial flavoring. It doesn't retain its flavor well when cooked.

Jan 20, 2004

This dessert was an afterthought upon realizing that my son's birthday cake was going to be too small to feed the amount of guests I had coming. I prepared a double batch of the recipe (everything except the water) in the morning, put it in a 13x9 glass baking dish, covered it and put it aside. When we sat down for dinner I poured the hot water on and put it in the oven. The smell alone made your mouth water! I couldn't spoon this out fast enough for my guests and it was gone in a flash. Needless to say, this was a hit! Unfortunately, I only got to lick what was left on the spoon! P.S. I still have some of the birthday cake left over!


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  • Calories
  • 310 kcal
  • 16%
  • Carbohydrates
  • 56.1 g
  • 18%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 226 mg
  • 9%

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

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