Hot Fudge Pudding Cake Ii Recipe

This magically delicious Hot Fudge Pudding Cake creates its own decadent fudge sauce! A perfect last-minute dessert, ready in under an hour. Serve warm with a scoop of vanilla ice cream for the ultimate indulgence. For an even richer, darker cake, use Dutch-process cocoa. Bonus: slow cook it in a crockpot on high for 2 1/2 hours for a unique twist!

Prep Time 15 mins
Cook Time 50 mins
Calories 327.9 kcal
Protein 6g
Rating 4.5 (84 Reviews)
Hot Fudge Pudding Cake Ii 68

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Hot Fudge Pudding Cake Ii

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How to Make Hot Fudge Pudding Cake Ii

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, oil, and vanilla extract. Mix until just combined. Do not overmix.
  4. Pour batter into the prepared pan.
  5. In a separate bowl, combine the boiling water, sugar, and butter. Stir until the butter is melted and the sugar is dissolved.
  6. Pour the hot fudge topping evenly over the batter.
  7. 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.)
  8. 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

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