Zutaten für Hot Fudge Pudding Cake Ii
- Granulated Sugar
- All Purpose Flour
- Cocoa
- Baking Powder
- Salt
- Milk
- Butter
- Vanilla Extract
- Light Brown Sugar
- Water
- Whipped Topping
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Zubereitung von Hot Fudge Pudding Cake Ii
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract. Mix until just combined. Do not overmix.
- Pour batter into the prepared pan.
- In a separate bowl, combine the boiling water, sugar, and butter. Stir until the butter is melted and the sugar is dissolved.
- Pour the hot fudge topping evenly over the batter.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with moist crumbs. (For crockpot method: Cook on high for 2 1/2 hours. Let cool slightly before serving.)
- Let cool for 10-15 minutes before serving. Serve warm with a scoop of your favorite ice cream.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
178g
Fat
26g
Carbs
20g
