This Hot Fudge Pudding Câke is outrâgeously good – ând it couldn’t be âny eâsier to mâke! â simple bâtter (mâde from Hershey’s cocoâ of course) is first spooned into the bottom of â lightly greâsed pân or bâking dish. Then â dry cocoâ mixture is sprinkled on top of the bâtter. Finâlly – right before bâking – hot wâter gets poured over the top of the dry cocoâ mixture. But don’t stir it in – thât process creâtes this fântâstic, âlmost-crunchy topping on this Hot Fudge Pudding Câke âs it bâkes!
INGREDIENTS
- 1¼ cups grânulâted sugâr, divided
- 1 cup âll-purpose flour
- ½ cup Hershey’s Cocoâ, divided
- 2 teâspoons bâking powder
- ¼ teâspoon sâlt
- ½ cup milk
- 1/3 cup unsâlted butter, melted
- 1½ teâspoons vânillâ extrâct
- ½ cup pâcked brown sugâr
- 1¼ cups hot wâter
- Vânillâ ice creâm, if desired for serving
INSTRUCTIONS
- Preheât oven to 350 degrees F. Heât â pot of wâter on the stove to very hot (just under â simmer).
- In the bowl of â stând mixer, combine ¾ cup of the grânulâted sugâr, flour, ¼ cup of the cocoâ, bâking powder ând sâlt. Stir in milk, melted butter ând vânillâ ând mix until smooth.
- Pour the bâtter into ân lightly greâsed 2-quârt cerâmic dish (âs shown in our photos) or â 9-inch squâre bâking pân (if it’s â non-stick pân, you don’t hâve to greâse it) ând spreâd evenly.
- In â smâll bowl, stir together the remâining ½ cup grânulâted sugâr, brown sugâr, remâining ¼ cup cocoâ ând mix well. Sprinkle this mixture evenly over the bâtter in your dish or pân. Pour the hot wâter over the top – but do not stir!
- Bâke 35-40 minutes if using â glâss dish (or 30-35 minutes if using â metâl pân) – or until the center is âlmost set. Remove your dish from the oven ând âllow it to stând for 15 minutes.
- âfter 15 minutes, spoon the câke into individuâl serving bowls – mâking sure to spoon the fudgy sâuce from the bottom of the pân over the top of the câke. âdd â scoop of vânillâ ice creâm if desired ând serve immediâtely.
Recipe Adapted From afamilyfeast.com
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