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Hot Fudge Pudding Cake
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Description
Cake on the top, warm pudding on the bottom, delicious all the way through!
Ingredients
- 1 cup All-purpose Flour
- ½ cups Granulated Sugar
- ¼ cups Cocoa, Plus 2 Tablespoons, Divided
- 2 teaspoons Baking Powder
- ¼ teaspoons Salt
- ½ cups Milk
- 2 Tablespoons Vegetable Oil
- 1 cup Chopped Pecans
- ½ cups Packed Light Brown Sugar
- 2 cups Hot Water
Preparation
Heat oven to 350 degrees.
Measure flour, granulated sugar, 2 tablespoons of cocoa, baking powder, and salt into a mixing bowl. Blend in the milk and oil. Pour into an 8×8 glass baking dish. Top with nuts.
Mix the remaining 1/4 cup cocoa and brown sugar and sprinkle that over the cake. Pour hot water over the top of all of it and bake for 25 minutes. (Using very hot water will ensure it’s done in time!)
Serve warm with ice cream or whipped cream. Also good cold from the fridge. I used Hershey’s Special Dark Cocoa and it turned out to be the best I’ve ever made!
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nyima on 3.11.2010
This cake is just what I wanted to eat! Rich, ‘creamy’, chocolate – a great ice cream substitute; but low fat & less expensive. I think I’ll add 1/2 c. less water (or maybe make that coffee) next time – I needed to bake it quite a bit longer to make it set. Thanks so much! YUM!