Pudding cakes are one of those old-fashioned desserts that deserve to be more popular. My grandma didn’t make desserts all that often, but when she did this was one of them. I have always loved it. It looks like a hot mess when you’re putting it together, but in the oven that dark energy goes to work and magically separates the layers with a moist cakey layer resting on top of hot fudge. This recipe is a hybrid of my grandma’s recipe and one that is in my BHG Family Desserts cookbook. I like this version because it’s a lot lighter on the sugar then the original, but they are very close in taste and texture. Plus it goes together in under 10 minutes!
Hot Fudge Pudding Cake Recipe (Six Servings)
For the batter:
3 T. cocoa powder (I used Hershey’s Special Dark)
2 T. olive oil
1/2 c. flour
1/2 c. milk
1/3 c. sugar
2 t. baking powder
1 t. vanilla
For the fudge:
1 c. boiling water
1/3 c. brown sugar
2 T. cocoa powder
Preheat the oven to 375 degrees.
Combine all the batter ingredients in a bowl and stir quickly to combine. You could also add some chopped pecans here if you like.
Sorry about the photo, this time of year the sun comes straight in. Grease an 8″ square pan and pour in the batter.
Mix the fudge ingredients together. At this point it will look like something has gone horribly wrong, but that’s part of the magic.
Take a deep breath and gently pour it all over the cake batter in the pan.
I know, it’s not pretty. Just stick it in the oven and close the door. Bake for 30 minutes. When you take it out it will be “quivery” as my daughter says. That’s okay.
Spoon it out into dishes. I like to flip it over so the fudge is on top, and add a scoop of ice cream because I’m a lily-gilder from way back. (This is happens to be cookie dough ice cream. . .ahem).
Hot fudge pudding cake – what’s not to love?