Hot Fudge Chocolate Pudding Cake
"This dessert is FANTASTIC!! It's super EASY!! And you mix everything in the baking pan so there's almost NO CLEANUP!! I got this recipe from a friend in Nova Scotia. I hope you enjoy it!"
photo by WicklewoodWench
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
directions
- Melt butter in a 9 inch square pan.
- Add 1/4 cup cocoa, milk, and vanilla to pan and mix well with a fork.
- Sprinkle flour, 3/4 cup sugar, baking powder and salt into pan, and mix well with a fork.
- Combine 3/4 cup sugar and 1/4 cocoa in a small bowl and sprinkle over batter - DO NOT mix it inches
- Carefully pour hot water over all and DON'T mix that in either!
- Bake 350 for 40-45 minutes.
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Reviews
-
As promised, here is the update to my previous review; I used a deeper baking tin as I think that may have been where disaster befell by last attempt,,,and I still have a perfectly clean oven...<br/>But, more importantly, the taste,,,I replaced the flour with my gluten free flour mix #438139 and used light evaporated milk which really added to the fudginess of the fudge. My husband suggested a couple of drops of brandy or rum instead of vanilla,,,but I think that says more about him than the flavour of the cake. I served it hot with Clotted cream ice cream and it was not only AWESOME but WICKEDLY DIVINE. Thank you Fran for posting. -
This was delicious and easy. I made two "versions" - one with sugar and one with Splenda. The splenda version did not work as well - not as much fudgy sauce - but tasted great. The sugar version was super. I passed the recipe on to my daughter in college - this one-dish dessert is perfect for her dorm/apartment. Next time I'm going to see if it would work in the microwave.... -
Easy and delicious! Thanks! -
This has been a family favorite dessert for a long time!! When iI went to the recipe box to find it the card had gone missing... OH NO :-( I was so relieved to find you had posted it, thank goodness and thank YOU!! It is one of those 'how does it do it?' desserts and boy is it good with vanilla ice cream!!! -
not so great - realtively little pudding, and cake is more like a flat cookie
Tweaks
-
As promised, here is the update to my previous review; I used a deeper baking tin as I think that may have been where disaster befell by last attempt,,,and I still have a perfectly clean oven...<br/>But, more importantly, the taste,,,I replaced the flour with my gluten free flour mix #438139 and used light evaporated milk which really added to the fudginess of the fudge. My husband suggested a couple of drops of brandy or rum instead of vanilla,,,but I think that says more about him than the flavour of the cake. I served it hot with Clotted cream ice cream and it was not only AWESOME but WICKEDLY DIVINE. Thank you Fran for posting.
RECIPE SUBMITTED BY
Chesska
Canada
