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Hot Fudge Pudding Cake

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Submitted by c1ginn

Hot fudge pudding cake that creates its own chocolate sauce as it bakes. Cocoa batter topped with sugar and hot water, the oven transforms it into cake over fudge sauce.

YIELD

8 servings

PREP

20 min

COOK

40 min

READY

75 min

This is baking magic. Pour chocolate batter into a pan, sprinkle cocoa-sugar on top, pour hot water over the whole thing without stirring, and the oven sorts it all out. What comes out 40 minutes later is a layer of tender chocolate cake sitting on top of a pool of thick, hot fudge sauce.

The science behind it is simple. The cake batter rises to the surface as it bakes, while the sugar-cocoa mixture dissolves into the hot water and sinks to the bottom, forming a rich, gooey sauce underneath. The water you pour on top looks wrong and feels wrong, but it’s exactly what creates the two-layer miracle.

Seven tablespoons of cocoa powder split between the batter and the topping gives double the chocolate impact. Brown sugar in the topping mixture adds a caramel depth to the fudge sauce that straight white sugar can’t match.

Let the cake stand 15 minutes after baking. The sauce thickens as it cools slightly, and the cake sets enough to scoop without falling apart. Spoon it into bowls, making sure to dig down for that fudge sauce hiding at the bottom.

Kitchen Tips

  • Do not stir after pouring the hot water. It needs to sit on top of the batter in a separate layer
  • The center will look slightly underdone when you pull it out. That’s the fudge sauce, and it’s supposed to be that way
  • Use boiling water, not just warm. The heat jump-starts the sauce formation
  • This is best served warm. The sauce thickens and loses its gooey quality as it cools completely

Variations

  • Add a teaspoon of instant espresso powder to the cocoa-sugar topping for a mocha fudge sauce
  • Top with vanilla ice cream instead of whipped topping for the ultimate contrast
  • Stir peanut butter chips into the batter before adding the topping

Ingredients

1 ¼ 296
CUPS ML SUGAR
divided
1 237
7 105
TABLESPOONS ML COCOA POWDER
divided
2 10
TEASPOONS ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
½ 118
CUP ML MILK
79
CUP ML BUTTER
or margarine, melted
1 ½ 7.5
TEASPOONS ML VANILLA EXTRACT
½ 118
CUP ML BROWN SUGAR, LIGHT
packed *
1 ¼ 296
CUPS ML WATER
hot
1

Directions

Heat oven to 350℉ (180℃).

In bowl, stir together ¾ cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt.

Stir in milk, butter and vanilla; beat until smooth.

Pour batter into ungreased 8-or 9-inch square baking pan.

Stir together remaining ½ cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter.

Pour hot water over top; do not stir.

Bake 35 to 40 minutes or until center is almost set.

Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top.

Garnish with whipped topping, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 286 31% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 144mg 6%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 8%
Sugars g
Protein 7g
Vitamin A 5% Vitamin C 0%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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