Hot Fudge Pudding Cake

Hot Fudge Pudding Cake
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 141.5
  • Total Fat: 5.2 g
  • Cholesterol: 19.4 mg
  • Sodium: 103.8 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.0 g

View full nutritional breakdown of Hot Fudge Pudding Cake calories by ingredient


from Cook's Country from Cook's Country
Number of Servings: 16


    1 cup sugar
    cup cocoa powder
    1 cup all-purpose flour
    2 teaspoons baking powder
    teaspoon salt
    cup milk
    4 tablespoons butter, melted
    1 large egg yolk
    2 teaspoons vanilla extract
    cup semisweet chocolate chips
    1 cup boiling water


Preheat oven to 350 degrees. Spray an 8-inch square baking pan with cooking spray. Whisk cup sugar with cup cocoa powder and set aside.

Whisk the flour, remaining cup sugar, remaining cup cocoa, baking powder, and salt in a large bowl. Whisk milk, butter, egg yolk, and vanilla in medium bowl until smooth. Stir milk mixture into flour mixture until just combined. Fold in chocolate chips (the batter will be stiff).

Using a rubber spatula, scrape batter into prepared pan and spread into corners. Sprinkle reserved cocoa and sugar mixture evenly over the top. Gently pour boiling water over cocoa. Do not stir.

Bake until the top of the cake is cracked, sauce is bubbling and a toothpick inserted into cakey area comes out with moist crumbs attached, about 22-24 minutes. Cool on rack for at least 10 minutes. Serve warm with vanilla ice cream.

Serving Size: makes 8"x8" pan, 16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user C_ANEMONE.

TAGS:  Desserts |