Irresistible Hot Fudge Pudding
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This Irresistible Hot Fudge Pudding Cake recipe is a cherished family recipe passed down from my mother, who got it from a classic Betty Crocker cookbook. It’s a simple recipe with a few key ingredients, yet it yields a truly magical result: a warm, gooey chocolate cake/brownie with a rich, fudgy sauce that magically appears at the bottom during baking.
The process is deceptively simple. You start with a basic batter, then sprinkle a layer of brown sugar and cocoa powder on top. The magic happens when you pour hot water over the mixture. As it bakes, the hot water creates a luscious chocolate sauce that pools beneath the cake.
This Hot Fudge Pudding tastes best warm, topped with a scoop of vanilla ice cream and a sprinkle of toasted almonds. It’s a decadent dessert that’s sure to impress your family and friends. It’s a treat my family requests often.
Ingredients for Hot Fudge Chocolate Pudding Cake
- FLOUR
- BAKING POWDER
- SALT
- SUGAR
- COCOA POWDER (I USE HERSHEY’S)
- MILK
- OIL
- CHOPPED NUTS (OPTIONAL)
- LIGHT BROWN SUGAR
- HOT WATER
Instructions for Hot Fudge Pudding
Preheat & Prep: Start by preheating your oven to 350°F (175°C).
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, granulated sugar, and 2 tablespoons of cocoa powder until all the dry ingredients are evenly combined.
Mix in Wet Ingredients: Add the milk, oil, and chopped nuts (if using) to the dry ingredients. Stir gently until just combined. Don’t overmix!
Prepare the Pan: Pour the batter into a 9-inch square baking pan. (Note: I prefer to use an 8×8 inch pan for a slightly thicker cake.)
Create the Crumble Topping: In a medium bowl, combine the brown sugar and 1/4 cup of cocoa powder. Sprinkle this cocoa mixture evenly over the top of the cake batter in the pan.
Pour the Hot Water: Carefully pour the hot water over the batter and crumble topping.
Bake to Perfection: Bake the pudding cake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.
Serve Warm or Cold: Allow the pudding cake to cool slightly before serving. Enjoy it warm with a scoop of ice cream, a drizzle of cream, or a tall glass of cold milk.
Frequently Ask Questions
What type of cocoa powder should I use for this recipe?
You can use either natural unsweetened cocoa powder or Dutch-processed cocoa powder. Both will work well, but Dutch-processed cocoa powder will give a richer and deeper chocolate flavor.
Can I use a different type of flour for this recipe?
All-purpose flour is the best choice for this recipe, but you can also use whole wheat flour or a gluten-free flour blend if you have dietary restrictions. Just keep in mind that the texture may vary slightly.
How do I know when the pudding is done baking?
The pudding is done when the top is set and a toothpick inserted into the cake portion comes out clean. The bottom layer will remain gooey and fudgy, so don’t be alarmed if it seems undercooked.
Can I reheat leftovers?
Yes, you can reheat leftovers in the microwave or in the oven. To reheat in the microwave, heat individual portions on medium power for about 30-60 seconds. To reheat in the oven, cover the dish with aluminum foil and bake at 350°F (175°C) for about 10-15 minutes.
How do I prevent the pudding from becoming too dry?
To prevent the pudding from becoming too dry, be careful not to overbake it. Keep an eye on it during the last few minutes of baking and test for doneness with a toothpick.
FOR MORE RECIPES LIKE THIS, TRY:
Hot Fudge Pudding
Real Mom Kitchen
Equipment
Ingredients
- 1 cup flour
- 2 tsp. baking powder
- ¼ tsp. salt
- ¾ cup sugar
- 2 Tbsp. cocoa powder
- ½ cup milk
- 2 Tbsp. oil
- 1 cup chopped nuts I always leave this out and let everyone put it on their own serving if they want it. I like to have sliced almonds
- 1 cup packed brown sugar
- ¼ cup cocoa powder
- 1 ¾ cup hot water
Instructions
- Preheat oven to 350 degrees.
- In a bowl, whisk together the flour, baking powder, salt, sugar, and 2 Tbsp cocoa powder.
- Then stir in milk, oil and chopped nuts (if using nuts).
- Spread mixture into a 9 inch square pan. (I use an 8 x 8 inch pan)
- In a small bowl, blend together brown sugar and 1/4 cup cocoa powder. Sprinkle mixture over batter in pan.
- Then pour the hot water over the mixture in the pan.
- Bake at 350 degrees for 45 minutes. Serve warm or cold with rich milk, cream, or ice cream. Serves 9. (I like it warm with Ice cream)
Nutrition
