Hot Fudge Pudding Cake

Ingredients

  • 1 1/4 cups granulated sugar, divided
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder, divided
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup milk
  • 1/3 cup unsalted butter, melted
  • 1 1/2 tsp. vanilla extract
  • 1/2 cup packed brown sugar
  • 1 1/4 cups hot water
  • Vanilla ice cream, if desired for serving
Preheat oven to 350 degrees F. Heat a pot of water on the stove to very hot (just under a simmer) or microwave water for 2 minutes.

In the bowl of a stand mixer, combine 3/4 cup of the granulated sugar, flour, 1/4 cup of the cocoa, baking powder and salt. Stir in milk, melted butter and vanilla and mix until smooth.

Pour the batter into an lightly greased 2-quart ceramic dish or a 9-inch square baking pan (if it's a non-stick pan, you don't have to grease it) and spread evenly.

In a small bowl, stir together the remaining 1/2 cup granulated sugar, brown sugar, remaining 1/4 cup cocoa and mix well. Sprinkle this mixture evenly over the batter in your dish or pan. Pour the hot water over the top – but do not stir!

Bake 35-40 minutes if using a 2-quart dish (or 30-35 minutes if using the 9x9 pan) – or until the center is almost set. Remove your dish from the oven and allow it to stand for 15 minutes.

After 15 minutes, spoon the cake into individual serving bowls – making sure to spoon the fudgy sauce from the bottom of the pan over the top of the cake. Add a scoop of vanilla ice cream if desired and serve immediately.

by The Savvy Kitchen
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