This Hot Fudge Pudding Cake is outrageously good – and it couldn’t be any easier to make!  A simple batter (made from Hershey’s cocoa of course) is first spooned into the bottom of a lightly greased pan or baking dish.  
Then a dry cocoa mixture is sprinkled on top of the batter.  Finally – right before baking – hot water gets poured over the top of the dry cocoa mixture.  But don’t stir it in – that process creates this fantastic, almost-crunchy topping on this Hot Fudge Pudding Cake as it bakes!

v  1¼ cups grânulâtéd sugâr, dividéd
v  1 cup âll-purposé flour
v  ½ cup Hérshéy’s Cocoâ, dividéd
v  2 téâspoons bâking powdér
v  ¼ téâspoon sâlt
v  ½ cup milk
v  1/3 cup unsâltéd buttér, méltéd
v  1½ téâspoons vânillâ éxtrâct
v  ½ cup pâckéd brown sugâr
v  1¼ cups hot wâtér
v  Vânillâ icé créâm, if désiréd for sérving


  1. Préhéât ovén to 350 dégréés F. Héât â pot of wâtér on thé stové to véry hot (just undér â simmér).
  2. In thé bowl of â stând mixér, combiné ¾ cup of thé grânulâtéd sugâr, flour, ¼ cup of thé cocoâ, bâking powdér ând sâlt. Stir in milk, méltéd buttér ând vânillâ ând mix until smooth.
  3. 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.
  4. 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!
  5. .........
  6. ...................

full recipe :

Post a Comment