Recipe by tiki
"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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unsweetened cocoa powder
unsweetened cocoa powder
packed brown sugar
1 3/4 cups
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 who loves highly seasoned food.
I tried this recipe because it is so similar to mine.
In my recipe, I add 1 teaspoon vanilla to the batter; 2 teaspoons cornstarch and 1/2 teaspoon cinnamon to the dry cocoa/brown sugar; equal parts hot water and hot milk.
The cake is more flavorful and the sauce is creamier.
(I use brown sugar in ALL chocolate batter.)
Sometimes I would add a bit of flavor to the hot milk/water and lightly dust the top of the baked cake with powdered sugar.
I've also made this cake by combining all the
dry ingredients for the sauce/pudding, add the hot milk/hot water, mix well, pour over the batter.
It worked for me! Deeeeelicious!!
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 makes for a much prettier presentation for company.
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 it hot, about 20 minutes out of the oven. It is a great company dessert, bakes while you are dining. I usually serve it with vanilla ice cream. Give it a try, you will not be disappointed.
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 wait to dig in. I made a mistake when I made the cake base using ¼ cup of cocoa instead of the two tablespoons. It must have been a Freudian slip. I also added ½ teaspoon of vanilla to the cake base and boiled the water before pouring it on the cake. I’ve made several pudding cakes but I like this one the best. There is plenty of chocolate sauce and it has great chocolate flavor. This was a last minute thought to make for dessert and had I planned to make this earlier I would have saved leftover coffee to add to the liquid to enhance the chocolate flavor. Serve warm with vanilla ice cream for a perfect dessert.
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 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 vanilla.
Made this recipe as stated. It had plenty of pudding and chocolate flavor. Will make this one of my favorites. I did have left overs and they are good the next day. Just pop the serving into the microwave to heat. Yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Hot Fudge Pudding Cake
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 109
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