Hot Fudge Pudding Cake - Bestrecipe005


  • 1¼ cups granulated sugar, divided
  • 1 cup all-purpose flour
  • ½ cup Hershey’s Cocoa, divided
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • 1/3 cup unsalted butter, melted
  • 1½ teaspoons vanilla extract
  • ½ cup packed brown sugar
  • 1¼ cups hot water
  • Vanilla ice cream, if desired for serving

  1. Preheat oven to 350 degrees F. Heat a pot of water on the
    stove to very hot (just under a simmer).
  2. In the bowl of a stand mixer, combine ¾ cup of the
    granulated sugar, flour, ¼ cup of the cocoa, baking powder and salt. Stir in
    milk, melted butter and vanilla and mix until smooth.

  4. Pour the batter into an lightly greased 2-quart ceramic dish
    (as shown in our photos) or a 9-inch square baking pan (if it’s a non-stick
    pan, you don’t have to grease it) and spread evenly.
  5. In a small bowl, stir together the remaining ½ cup
    granulated sugar, brown sugar, remaining ¼ cup cocoa and mix well. Sprinkle
    this mixture evenly over the batter in your dish or pan. Pour the hot water
    over the top – but do not stir!
  6. Bake 35-40 minutes if using a glass dish (or 30-35 minutes
    if using a metal pan) – or until the center is almost set. Remove your dish
    from the oven and allow it to stand for 15 minutes.
  7. After 15 minutes, spoon the cake into individual serving
    bowls – making sure to spoon the fudgy sauce from the bottom of the pan over
    the top of the cake. Add a scoop of vanilla ice cream if desired and serve

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